The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine

被引:16
作者
de Sa, PFG [1 ]
Treubig, JM [1 ]
Brown, PR [1 ]
Dain, JA [1 ]
机构
[1] Univ Rhode Isl, Kingston, RI 02881 USA
关键词
D O I
10.1016/S0308-8146(00)00238-7
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Capillary electrophoresis (CE) was used to monitor the formation of Maillard reaction products (MRP) from the reaction of glyceraldehyde (GA) with the epsilon amino group of lysine using N-alpha -acetyl-L-lysine (20 mM) at 37 degreesC. Major components were separated by capillary CE using a bare capillary and detected by UV spectroscopy, at 214 nm. CE electropherograms demonstrated formation of different MRP species when conditions were varied. CE analysis was simple, rapid and needed no sample preparation. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:379 / 384
页数:6
相关论文
共 18 条
[1]   MODEL STUDIES OF THE MAILLARD REACTION OF ARG-LYS WITH D-RIBOSE [J].
ALABED, Y ;
ULRICH, P ;
KAPURNIOTU, A ;
LOLIS, E ;
BUCALA, R .
BIOORGANIC & MEDICINAL CHEMISTRY LETTERS, 1995, 5 (23) :2929-2930
[2]   Sensitive fluorimetric quantitation of pyridinium and pentosidine crosslinks in biological samples in a single high-performance liquid chromatographic run [J].
Bank, RA ;
Beekman, B ;
Verzijl, N ;
de Roos, JADM ;
Sakkee, AN ;
TeKoppele, JM .
JOURNAL OF CHROMATOGRAPHY B, 1997, 703 (1-2) :37-44
[3]   FREE AMINO-ACID STABILITY IN REDUCING SUGAR SYSTEMS [J].
BAXTER, JH .
JOURNAL OF FOOD SCIENCE, 1995, 60 (02) :405-408
[4]   ANTIOXIDATIVE MAILLARD REACTION-PRODUCTS FROM REDUCING SUGARS AND FREE AMINO-ACIDS IN COOKED GROUND PORK PATTIES [J].
BEDINGHAUS, AJ ;
OCKERMAN, HW .
JOURNAL OF FOOD SCIENCE, 1995, 60 (05) :992-995
[5]   Role of the Maillard reaction in aging of tissue proteins - Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins [J].
Frye, EB ;
Degenhardt, TP ;
Thorpe, SR ;
Baynes, JW .
JOURNAL OF BIOLOGICAL CHEMISTRY, 1998, 273 (30) :18714-18719
[6]   Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids [J].
Hofmann, T .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) :932-940
[7]   Analysis of the Maillard reaction products of β-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry [J].
Jones, AD ;
Tier, CM ;
Wilkins, JPG .
JOURNAL OF CHROMATOGRAPHY A, 1998, 822 (01) :147-154
[8]  
MAKITA Z, 1992, J BIOL CHEM, V267, P5133
[9]   THE EFFECT OF PH ON THE FORMATION OF VOLATILE COMPOUNDS IN MEAT-RELATED MODEL SYSTEMS [J].
MEYNIER, A ;
MOTTRAM, DS .
FOOD CHEMISTRY, 1995, 52 (04) :361-366
[10]  
Miksik I, 1997, J CHROMATOGR B, V699, P311