Document Detail


Formation of peptide-bound Heyns compounds.
MedLine Citation:
PMID:  18318498     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The reaction of the Nalpha-hippuryllysine (BzGK) with fructose was investigated in two model systems to obtain an insight in fructose-induced modification of lysine in bakery products. After BzGK and fructose had been heated in a buffered low-moisture model system (80 degrees C, 60 min, aW = 0.86, pH 7.4), formation of epimeric Heyns compounds Nalpha-hippuryl-Nepsilon-glucosyl-lysine (BzGGlcK) and Nalpha-hippuryl-Nepsilon-mannosyl-lysine (BzGManK) was clearly demonstrated using RP-HPLC with UV as well as MS detection. The Amadori compound Nalpha-hippuryl-Nepsilon-fructosyl-lysine (BzGFruK) was formed in glucose-containing samples. When BzGK was added to the dough of fructose-containing biscuits, the Heyns compounds were detectable after baking at 175 degrees C for 7 min. The yields of the Heyns compounds in the fructose-containing biscuits and the yield of the Amadori compound in the glucose-containing biscuits were determined to 33 and 63%, pointing to the fact that formation of substantial amounts of Heyns products is very likely in fructose-containing bakery products.
Authors:
René Krause; Kathrin Schlegel; Evelyn Schwarzer; Thomas Henle
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Publication Detail:
Type:  Journal Article     Date:  2008-03-05
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Apr 
Date Detail:
Created Date:  2008-04-02     Completed Date:  2008-07-10     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2522-7     Citation Subset:  IM    
Affiliation:
Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany.
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MeSH Terms
Descriptor/Qualifier:
Bread / analysis
Chromatography, High Pressure Liquid
Fructose / chemistry*
Glucose / chemistry
Hot Temperature
Lysine / analogs & derivatives*,  chemistry
Maillard Reaction
Chemical
Reg. No./Substance:
30237-26-4/Fructose; 50-99-7/Glucose; 56-87-1/Lysine; 740-63-6/hippuryl-L-lysine

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


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