Document Detail


Formation of Maillard reaction products during heat treatment of carrots.
MedLine Citation:
PMID:  21682346     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
As indicators of the early stage of the Maillard reaction in carrots, N-(furoylmethyl) amino acids (FMAAs) formed during acid hydrolysis of the corresponding Amadori products were analyzed using RP-HPLC with UV detection. N-epsilon-FM-Lys (furosine), FM-Gly, FM-Ala, FM-Val, FM-Ile, FM-Leu and FM-GABA were identified using synthesized standard material by means of mass spectrometry. Furthermore, N-epsilon-carboxymethyllysine (CML) and pyrraline were analyzed as indicators for advanced stages of glycation. For commercial samples with high water content, the formation of Amadori compounds predominates, while the advanced stage of Maillard reaction only plays a minor part. Carrot juices, baby food and tinned carrots showed quite low rates of amino acid modification up to 5 %. For dehydrated carrots, significantly higher values for Amadori products were measured, corresponding to a lysine derivatization of up to 58 % and nearly 100 % derivatization of GABA. Drying experiments revealed great differences in reactivity between the amino acids studied. While furosine reached s constant values quite fast, some FMAAs showed a continuous increase with heating time, indicating that selected FMAAs can be used as a hallmark for the early Maillard reaction in order to control processing conditions.
Authors:
Anne Wellner; Christine Huettl; Thomas Henle
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-6-20
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Jun 
Date Detail:
Created Date:  2011-6-20     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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