Document Detail

Identification and quantification of aminophospholipid-linked Maillard compounds in model systems and egg yolk products.
MedLine Citation:
PMID:  10775341     Owner:  NLM     Status:  MEDLINE    
While the Maillard reaction of free amino acids and proteins is a well-established process, no defined structures from the nonenzymatic browning of aminophospholipids in foodstuffs have been described so far. Phosphatidylethanolamine (PE)-linked glucosylamines (Schiff-PE), Amadori products (Amadori-PE), 5-hydroxymethylpyrrole-2-carbaldehydes (Pyrrole-PE), and carboxymethyl (CM-PE) as well as carboxyethyl (CE-PE) derivatives were detected and quantified by liquid chromatography- electrospray mass spectrometry (LC-(ESI)MS). Model incubations of soy-PE and D-glucose were employed to firmly establish the LC-(ESI)MS procedure. Analyses of spray-dried egg yolk powders and lecithin products derived therefrom show one-fourth of the native D-glucose content of egg yolk to be transformed to Amadori-PE, corresponding to a PE derivatization quota of 11-15.5 mol %. Schiff-PE and Pyrrole-PE were present only in low amounts, no CM-PE and CE-PE could be identified in any of the investigated samples. The high glycation rate of egg yolk PE will influence the emulsifying properties and perhaps even the oxidation resistance of the respective products.
C M Utzmann; M O Lederer
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  48     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2000 Apr 
Date Detail:
Created Date:  2000-06-19     Completed Date:  2000-06-19     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1000-8     Citation Subset:  IM    
Institut für Lebensmittelchemie (170), Universität Hohenheim, Garbenstr. 28, D-70593 Stuttgart, Germany.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Egg Yolk / chemistry*
Food Handling
Glucosamine / analogs & derivatives,  analysis
Glycosylation End Products, Advanced
Maillard Reaction
Models, Molecular
Phosphatidylethanolamines / analysis*
Phospholipids / analysis*,  chemistry
Reg. No./Substance:
0/Glycosylation End Products, Advanced; 0/Phosphatidylethanolamines; 0/Phospholipids; 3416-24-8/Glucosamine

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

Previous Document:  Isolation of immunoglobulin from egg yolk by anionic polysaccharides.
Next Document:  Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions.