A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

作者：Leiva Graciela E; Naranjo Gabriela B; Malec Laura S^*

来源：Food Chemistry, 2017, 215: 410-416.

DOI：10.1016/j.foodchem.2016.08.003

• Maillard reaction
• Whey proteins
• Reactive lysine
• Capillary electrophoresis
• Hydroxymethylfurfural

This study examined different indicators of each stage of Maillard reaction under adverse storage conditions in a system with whey proteins and lactose or glucose. The analysis of lysine loss by the o-phthaldialdehyde method can be considered a good indicator of the early stage, showing considerable differences in reactivity when systems with mono and disaccharides were analyzed. Capillary electrophoresis proved to be a sensitive method for evaluating the extent of glycosylation of the native proteins, providing valuable information when the loss of lysine was not significant. The estimation of the Amadori compound from the determination of total 5-hydroxymethyl-2-furfuraldehyde would have correlate well with reactive lysine content if the advanced stages of the reaction had not been reached. For assessing the occurrence of the intermediate and final stages, the measurement of free 5-hydroxymethyl-2-furfuraldehyde and color, proved not to be suitable for storage conditions.

• 出版日期2017-1-15