Effect of Malondialdehyde on the Determination of Furosine in Milk-Based Products
For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2000-03, Vol.48 (3), p.680-684 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 48 |
| creator | Morales, Francisco J Jiménez-Pérez, Salvio |
| description | For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between 110 and 150 °C for up to 30 min. The effect of the presence of bifunctional aldehydes on the determination of furosine as a heat-induced marker was investigated. Levels of 0.01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde. Keywords: Malondialdehyde; furosine; lysine; Maillard reaction; milk |
| doi_str_mv | 10.1021/jf990403m |
| format | Article |
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Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between 110 and 150 °C for up to 30 min. The effect of the presence of bifunctional aldehydes on the determination of furosine as a heat-induced marker was investigated. Levels of 0.01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde. 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Agric. Food Chem</addtitle><description>For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between 110 and 150 °C for up to 30 min. The effect of the presence of bifunctional aldehydes on the determination of furosine as a heat-induced marker was investigated. Levels of 0.01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde. Keywords: Malondialdehyde; furosine; lysine; Maillard reaction; milk</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Lysine - analogs & derivatives</subject><subject>Lysine - chemistry</subject><subject>Maillard Reaction</subject><subject>Malondialdehyde - chemistry</subject><subject>Milk - chemistry</subject><subject>Milk and cheese industries. 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Food Chem</addtitle><date>2000-03-01</date><risdate>2000</risdate><volume>48</volume><issue>3</issue><spage>680</spage><epage>684</epage><pages>680-684</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between 110 and 150 °C for up to 30 min. The effect of the presence of bifunctional aldehydes on the determination of furosine as a heat-induced marker was investigated. Levels of 0.01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde. 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| ispartof | Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.680-684 |
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| language | eng |
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| source | MEDLINE; ACS Publications |
| subjects | Animals Biological and medical sciences Chromatography, High Pressure Liquid Food industries Fundamental and applied biological sciences. Psychology Hot Temperature Humans Lysine - analogs & derivatives Lysine - chemistry Maillard Reaction Malondialdehyde - chemistry Milk - chemistry Milk and cheese industries. Ice creams |
| title | Effect of Malondialdehyde on the Determination of Furosine in Milk-Based Products |
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