Document Detail


CE: a useful analytical tool for the characterization of Maillard reaction products in foods.
MedLine Citation:
PMID:  17960536     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was an additional benefit reported. On the other hand, these reactions decrease the nutritional quality of foods and may result in the formation of toxic MRP. Although, research to assess the risks and benefits associated with the consumption of MRP in the diet is still awaiting for new analytical methodologies to be developed. Structural characterization of MRP has been very challenging due to the chemical diversity of these compounds which present a wide range of polarities and molecular weights, making analyses difficult. CE is a technique that has gained popularity for the separation of complex mixtures that have otherwise proved difficult to analyze. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of this complex group of compounds.
Authors:
Belinda Vallejo-Cordoba; Aarón F González-Córdova
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Electrophoresis     Volume:  28     ISSN:  0173-0835     ISO Abbreviation:  Electrophoresis     Publication Date:  2007 Nov 
Date Detail:
Created Date:  2007-11-16     Completed Date:  2008-02-06     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8204476     Medline TA:  Electrophoresis     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  4063-71     Citation Subset:  IM    
Affiliation:
Laboratorio de Calidad y Autenticidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, México. vallejo@cascabel.ciad.mx
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MeSH Terms
Descriptor/Qualifier:
Dairy Products
Electrophoresis, Capillary / methods*
Food Analysis / methods*
Maillard Reaction*
Milk Proteins
Chemical
Reg. No./Substance:
0/Milk Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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