The influence of pH on the non-volatile reaction products of aqueous Maillard model systems by HPLC with diode array detection(122 visite) Monti SM, Bailey RG, Ames JM
Parole chiave: Amino Acid, Glucose, Glycine, Lysine, Sugar, Xylose, Aqueous Solution, Article, Diode, Glycation, High Performance Liquid Chromatography,
Affiliazioni:
Dept. of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom Dipto. di Scienza degli Alimenti, Facoltà di Agraria, Universitá degli Studi di N., Parco Gussone, 80055, Portici, Napoli, Italy
Riferimenti:
Ames, J.M., Apriyantono, A., Arnoldi, A., Low molecular weight coloured compounds formed in xyloselysine model systems (1993) Food Chemistry, 46, pp. 121-12
Arnoldi, A., Corain, E., Scaglioni, L., Ames, J.M., New colored compounds from the Maillard reaction between xylose and lysine (1997) Journal of Agricultural and Food Chemistry, 45, pp. 650-655
Bailey, R.G., Ames, J.M., Monti, S.M., An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode-array detection (1996) Journal of the Science of Food and Agriculture, 72, pp. 97-103
Bailey, R.G., Monti, S.M., Ames, J.M., Comparison of the non-volatile reaction products of an aqueous xylose-lysine model system heated with and without pH control (1996) Chemical Reactions in Foods III, pp. 94-97. , Food Research Institute, Prague
Buera, M.P., Chirife, J., Resnik, S.L., Wetzler, G., Nonenzymatic browning in liquid model systems of high water activity:Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning (1987) Journal of Food Science, 52, pp. 1063-1067
Fox, M., Loncin, M., Weiss, M., Investigations into the influence of water activity, pH and heat treatment on the velocity of the Maillard reaction in foods (1983) Journal of Food Quality, 6, pp. 103-118
Monti, S.M., Bailey, R.G., Ames, J.M., Uso dell'HPLC a fase inversa con rivelatore "diode array", per l'analisi di sistemi modello della reazione di maillard: Ruolo del pH (1996) Ricerche e Innovazioni Nell'industria Alimentare, 2, pp. 36-42. , ed. S. Porretta. Chirotti Editori, Pinerolo, Italy
Nursten, H.E., Maillard browning reactions in dried foods (1986) Concentration and Drying of Foods, pp. 53-68. , ed. D. MacCarthy. Elsevier Applied Science, London
Wolfrom, M.L., Kolb, D.K., Langer A.W., Jr., Chemical interactions of amino compounds and sugars. VII. pH dependency (1953) Journal of the American Chemical Society, 75, pp. 3471-3473
Ames, J. M., Apriyantono, A., Arnoldi, A., Low molecular weight coloured compounds formed in xyloselysine model systems (1993) Food Chemistry, 46, pp. 121-12
Bailey, R. G., Ames, J. M., Monti, S. M., An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode-array detection (1996) Journal of the Science of Food and Agriculture, 72, pp. 97-103
Bailey, R. G., Monti, S. M., Ames, J. M., Comparison of the non-volatile reaction products of an aqueous xylose-lysine model system heated with and without pH control (1996) Chemical Reactions in Foods III, pp. 94-97. , Food Research Institute, Prague
Buera, M. P., Chirife, J., Resnik, S. L., Wetzler, G., Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning (1987) Journal of Food Science, 52, pp. 1063-1067
Monti, S. M., Bailey, R. G., Ames, J. M., Uso dell'HPLC a fase inversa con rivelatore "diode array", per l'Analisi di sistemi modello della reazione di maillard: Ruolo del pH (1996) Ricerche e Innovazioni Nell'Industria Alimentare, 2, pp. 36-42. , ed. S. Porretta. Chirotti Editori, Pinerolo, Italy
Nursten, H. E., Maillard browning reactions in dried foods (1986) Concentration and Drying of Foods, pp. 53-68. , ed. D. MacCarthy. Elsevier Applied Science, London
Wolfrom, M. L., Kolb, D. K., Langer A. W., Jr., Chemical interactions of amino compounds and sugars. VII. pH dependency (1953) Journal of the American Chemical Society, 75, pp. 3471-3473
Aqueous solutions of sugar (xylose or glucose) and amino acid (glycine or lysine monohydrochloride), one molal with respect to each reactant, were heated without control of the pH for up to 120 min. Total reaction products were analysed by HPLC with diode array detection and the data obtained were distinctive and different from those of the corresponding model systems maintained at pH 5 throughout heating. Less unresolved material and variations in its chromatographic behaviour suggested differences in the melanoidins formed. Resolved peaks from the xylose-lysine and glucose-lysine systems were grouped into spectral families, based on their diode-array spectra. For xylose-lysine, seven of these peaks were common to the systems heated both with and without pH control for 15 min (based on retention time and spectral matching). No peaks were common to both glucose-lysine systems heated for 120 min.
Aloj L, Aurilio M, Rinaldi V, D'Ambrosio L, Tesauro D, Peitl PK, Maina T, Mansi R, Von Guggenberg E, Joosten L, Sosabowski JK, Breeman WA, De Blois E, Koelewijn S, Melis M, Waser B, Beetschen K, Reubi JC, De Jong M * The EEE project(111 visite) Proc Int Cosm Ray Conf Icrc Universidad Nacional Autonoma De Mexico, 2007; 5(HEPART2): 977-980. Impact Factor:0 DettagliEsporta in BibTeXEsporta in EndNote
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