| Formation of peptide-bound Heyns compounds. | |
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MedLine Citation:
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PMID: 18318498 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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René Krause; Kathrin Schlegel; Evelyn Schwarzer; Thomas Henle |
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Publication Detail:
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Type: Journal Article Date: 2008-03-05 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 56 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2008 Apr |
Date Detail:
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Created Date: 2008-04-02 Completed Date: 2008-07-10 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 2522-7 Citation Subset: IM |
Affiliation:
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Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Bread
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analysis Chromatography, High Pressure Liquid Fructose / chemistry* Glucose / chemistry Hot Temperature Lysine / analogs & derivatives*, chemistry Maillard Reaction |
| Chemical | |
Reg. No./Substance:
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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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