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Study on fluorescence of Maillard reaction compounds in breakfast cereals

Autor Delgado Andrade, Cristina; Rufián Henares, J. A.; Morales, F. J.
Palabras clave Maillard reaction
Breakfast cereals
Fecha de publicación 2006
EditorJohn Wiley & Sons
Citación Molecular Nutrition and Food Research 50: 799- 804 (2006)
ResumenDuring the advanced stage of the Maillard reaction (MR) in food processing and cooking, Amadori rearrangement products undergo dehydration and fission and fluorescent substances are formed. Free and total (free + linked to the protein backbone) fluorescence (FIC) due to Maillard compounds in 60 commercial breakfast cereals was evaluated. Pronase was used for efficient release of linked fluorescent Maillard compounds from the protein backbone. Results were correlated with some heat-induced markers of the extent of the MR or sugar caramelisation during cereal processing, such as hydroxymethylfurfural, furfural, glucosilisomaltol and furosine. The effect of sample composition (dietary-fibre added, protein, etc.) on levels of FIC, expressed as fluorescence intensity (FI) per milligram of sample, is discussed. FIC is significantly correlated to the protein content of the sample and fluorescent Maillard compounds are mainly linked to the protein backbone. The ratio of total-FIC to free-FIC was 10.4-fold for corn-based, wheat-based and multicereal-based breakfast cereals but significantly higher in rice-based samples. Addition of dietary fibre or honey increased the FIC values. Data support the usefulness of FIC measurement as an unspecific heat-induced marker in breakfast cereals. © 2006 Wiley-VCH Verlag GmbH & Co. KGaA.
URI http://hdl.handle.net/10261/101999
Identificadoresdoi: 10.1002/mnfr.200500249
issn: 1613-4125
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