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Chromatographic Determination of Bound Hydroxymethylfurfural as an Index of Milk Protein Glycosylation

AuthorsMorales, F. J. ; Romero, Carmen; Jiménez Pérez, Salvio
Maillard reaction
HPLC analysis
Issue Date1997
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 45: 1570- 1573 (1997)
Abstract5-(Hydroxymethyl)-2-furfuraldehyde (HMF) is formed upon heat treatment of milk and milk-resembling systems by the Maillard reaction, via its Amadori product, and also by isomerization and subsequent degradation of sugars. Traditionally, the HMF content has been used as an indicator of both degradation routes. A new analytical approach has been developed for determining the HMF formed only by the acidic degradation of Amadori products, called bound HMF, and that could be related to the extent of the Maillard reaction due to heat treatment or long-term storage of foods. Optimal conditions for the acidic digestion procedure were determined. Reversed-phase HPLC is applied for accurate measurement of bound HMF.
DOI10.1021 / jf960930v
Identifiersdoi: 10.1021 / jf960930v
issn: 0021-8561
Appears in Collections:(ICTAN) Artículos
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