A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system(488 views) Monti SM, Borrelli RC, Ritieni A, Fogliano V
Keywords: Antioxidative Efficiency, Color, Lactose, Lc-Ms, Maillard Reaction, Melanoidins, N(α)-Acetyllysine, Drug Derivative, N(alpha)-Acetyllysine, Article, Carbohydrate Analysis, Chemical Analysis, Chemical Reaction, Chemistry, Comparative Study, Glycation, High Performance Liquid Chromatography, Mass Spectrometry, Molecular Weight, Antioxidants, High Pressure Liquid, N ()-Acetyllysine, N (alpha)-Acetyllysine,
Affiliations: Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy
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Yen, G.C., Tsai, L.C., Antimutagenicity of a partially fractionated Maillard reaction product (1993) Food Chem., 47, pp. 11-15
Bailey, R. G., Ames, J. M., Monti, S. M., An Analysis of the Non-Volatile Reaction Products of Aqueous Maillard Model System at pH 5, using Reversed-Phase HPLC with Diode-Array Detection (1996) J. Sci. Food Agric., 72, pp. 97-103
Berg, H. E., Van Boekel, M. A. J. S., Jongen, W. M. F., Heating Milk: A Study on Mutagenicity (1990) J. Food Sci., 55, pp. 1000-1017
C mmerer, B., Kroh, L. W., Investigation of the influence of reaction conditions on the elementary composition of melanoidins (1995) Food Chem., 53, pp. 55-59
Hodge, J. E., Dehydrated food: Chemstry of browning reactions in model systems (1953) J. Agric. Food Chem., 15, pp. 928-943
Hwang, H. I., Hartmann, T. G., Rosen, R. T., Lech, J., Ho, C. T., Formation of Pyrazines from the Maillard Reaction of Glucose and Lysine- -amine- 15N (1994) J. Agric. Food Chem., 42, pp. 1000-1004
Izzo, H. V., Ho, C. -T., Effect of residual amide content on aroma generation and browning in heated gluten-glucose model system (1993) J. Agric. Food Chem., 41, pp. 2364-2367
Kramh ller, B., Pischetsrieder, M., Severin, T., Maillard reaction of lactose and maltose (1993) J. Agric. Food Chem., 41, pp. 347-351
Birkh user Verlag: Basel
Monti, S. M., Bailey, R. G., Ames, J. M., The influence of pH on the nonvolatile reaction products of aqueous Maillard model systems by HPLC with diode array detection (1998) Food Chem., 62, pp. 369-375
Monti, S. M., Ritieni, A., Graziani, G., Randazzo, G., Mannina, L., Segre, A. L., Fogliano, V., LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system (1999) J. Agric. Food Chem., 47, pp. 1506-1513
Nicoli, M. C., Anese, M., Manzocco, L., Lerici, C. R., Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree (1997) Lebensm. Wiss. U. -Technol., 30, pp. 292-297
Nursten, H. E., O'Reilly, R., Coloured compounds formed by the interaction of glycine and xylose (1983) ACS Symposium Series 215, pp. 103-121. , The Maillard Reaction in Foods and Nutrition
Pryor, W. A., Cornicelli, L. J., Tait, B., Trivedi, B. K., Witiak, D. T., Wu, M., A rapid screening test to determine the antioxidant potencies of natural and synthetic antioxidants (1993) J. Sci. Food Agric., 58, pp. 3521-3532
Skog, K. I., Johansson, M. A., J gerstad, M. I., Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake (1998) Food Chem. Toxicol., 36, pp. 879-896
Wijewickreme, A. N., Kitts, D. D., Durance, T. D., Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products (1997) J. Agric. Food Chem., 45, pp. 4577-4583
Wedzicha, B. L., Kaputo, M. T., Reaction of melanoidins with sulphur dioxide: Stoichiometry of the reaction (1987) Int. J. Food Sci. Technol., 22, pp. 643-651
Yaylayan, V. A., Kaminsky, E., Isolation and structural analysis of Maillard polymers: Caramel and melanoidin formation in glycine/glucose model system (1998) Food Chem., 63, pp. 25-31
Yen, G. C., Tsai, L. C., Antimutagenicity of a partially fractionated Maillard reaction product (1993) Food Chem., 47, pp. 11-15
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system
The formation of color and Maillard reaction products in two model systems consisting of lactose and lysine or N(α)-acetyllysine has been investigated. During heating, the blockage of the N(α) group of lysine determined a faster color and antioxidative ability development compared to the system with free lysine. This is combined to a greater amount of melanoidin formation in the acetylated lysine system, while in the free lysine system a higher amount of pyrraline and hydroxymethyl furfural were detected. The pattern of low molecular weight products suggests that 3- deoxyglucosone and 1-deoxyglucosone degradation pathways are favored for free lysine and N(α)-acetyllysine, respectively. Whole data allow us to hypothesize that in a lactose-N(α)-acetyllysine model system the formation of colored high molecular weight polymer proceeds faster because less material is dispersed in reaction pathways, mainly the Strecker degradation, which leads to small and intermediate molecular weight products.
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system
No results.
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system