English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/93592
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

A study on advanced maillard reaction in heated casein/sugar solutions: Fluorescence accumulation

AuthorsMorales, F. J. ; Van Boekel, M. A.
KeywordsFluorescence
Kinetics
Maillard reaction
Milk
Casein
Lactose
glucose
Issue Date1997
PublisherElsevier
CitationInternational Dairy Journal 7: 675- 683 (1997)
AbstractThe advanced Maillard reaction of lactose/caseinate or glucose/caseinate solutions, heated between 110 and 150 C for 0-30 min, was characterized via fluorescence. Fluorescent components were preponderately protein-bound with 'free' fluorescence making only 1% of protein-bound fluorescence. 'Free' fluorescence spectra changed with heating, whereas protein-bound fluorescence increased only in intensity with heating without spectral changes. Glucose/casein and lactose/casein behaved similarly. The fluorescence spectra corresponded to the typical fluorescence of AGEs (advanced glycosylation end products) that arise in proteins under physiological conditions (maximum excitation and emission wavelength of 347 and 415 nm, respectively). Kinetics of fluorescence evolution was characterized by a reaction order of 0.5. The apparent activation energy was about 160 kJ mol-1 for 'free' fluorescence and about 135 kJ mol-1 for protein-bound fluorescence (the activation energy of the early Maillard reaction is about 100 kJ mol-1]. Fluorescence evolution was due to many reaction products, as illustrated by HPLC analysis. Peak areas were related to heat intensity.
URIhttp://hdl.handle.net/10261/93592
DOIhttp://dx.doi.org/10.1016/S0958-6946(97)00071-X
Identifiersdoi: 10.1016/S0958-6946(97)00071-X
issn: 0958-6946
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.