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Effect of malondialdehyde on the determination of furosine in milk-based products

AuthorsMorales, F. J. ; Jiménez Pérez, Salvio
Maillard reaction
Issue Date2000
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 48: 680- 684 (2000)
AbstractFor 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.
Identifiersdoi: 10.1021/jf990403m
issn: 0021-8561
Appears in Collections:(IF) Artículos
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