2024-03-29T14:25:49Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/878422016-02-18T02:52:25Zcom_10261_42343com_10261_2col_10261_42344
00925njm 22002777a 4500
dc
Morales, F. J.
author
Jiménez Pérez, Salvio
author
2000
For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between 110 and 150 °C for up to 30 min. The effect of the presence of bifunctional aldehydes on the determination of furosine as a heat-induced marker was investigated. Levels of 0.01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde.
Journal of Agricultural and Food Chemistry 48: 680- 684 (2000)
http://hdl.handle.net/10261/87842
10.1021/jf990403m
Milk
Maillard reaction
Iysine
Furosine
Malondialdehyde
Effect of malondialdehyde on the determination of furosine in milk-based products