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

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[13] SCHLEICHER E, 1981, J CLIN CHEM CLIN BIO, V19, P81
[14] STUDIES ON ALTERATIONS OF THE LYSINE OF FOOD PROTEINS .1. DEGREE OF LYSINE DESTRUCTION
STEINIG, J
MONTAG, A
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1982, 174 (06): : 453 - 457

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