Efficient Determination of Individual Maillard Compounds in Heat-Treated Milk Products by Amino Acid Analysis

被引：70

作者：

Henle, Thomas ^{[1
]}

Walter, Heike ^{[1
]}

Krause, Ingolf ^{[1
]}

Klostermeyer, Henning ^{[1
]}

机构：

[1] Tech Univ Munich, Suddeutsch Versuchs & Forsch Sanstalt Milchwirtsc, Freising Weihenstephan, FRG, Germany

来源：

INTERNATIONAL DAIRY JOURNAL | 1991年 / 1卷 / 02期

关键词：

D O I：

10.1016/0958-6946(91)90004-R

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fast and sensitive separation of pyridosine and furosine as well as lysinoalanine and common amino acids by ion-exchange chromatography is described. The molar ratios of furosine to pyridosine found by this method were different from previously published values. An unknown ninhydrin-positive compound was detected in hydrolysates of heated casein/lactose solutions and heated milk samples.

引用

页码：125 / 135

页数：11

共 14 条

[1] DETERMINATION OF FUROSINE BY GAS-LIQUID CHROMATOGRAPHY
BUSER, W
ERBERSDOBLER, HF
[J]. JOURNAL OF CHROMATOGRAPHY, 1985, 346 (OCT): : 363 - 368
[2] ERBERSDOBLER H., 1966, Milchwissenschaft, V21, P564
[3] Erbersdobler H. F., 1986, Amino-carbonyl reactions in food and biological systems. Proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July, 1985., P481
[4] SIMULTANEOUS DETERMINATION OF LYSINE, LYSINOALANINE, FUROSINE, AND PYRIDOSINE IN FOOD AND FEED
ERBERSDOBLER, HF
HOLSTEIN, B
LAINER, E
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (01): : 6 - 8
[5] DETERMINATION OF FUROSINE IN HEATED MILK AS A MEASURE OF HEAT INTENSITY DURING PROCESSING
ERBERSDOBLER, HF
DEHN, B
NANGPAL, A
REUTER, H
[J]. JOURNAL OF DAIRY RESEARCH, 1987, 54 (01) : 147 - 151
[6] DETECTION AND IDENTIFICATION OF PYRIDOSINE A SECOND LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK
FINOT, PA
VIANI, R
BRICOUT, J
MAURON, J
[J]. EXPERIENTIA, 1969, 25 (02): : 134 - +
[7] FINOT PA, 1981, PROG FOOD NUTR SCI, V5, P345
[8] IDENTIFICATION OF A NEW LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK
FINOT, PA
BRICOUT, J
VIANI, R
MAURON, J
[J]. EXPERIENTIA, 1968, 24 (11): : 1097 - &
[9] JENNESS R, 1962, NED MELK ZUI, V16, P153
[10] NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY
LEDL, F
SCHLEICHER, E
[J]. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1990, 29 (06) : 565 - 594

← 1 2 →