Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analy...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | Argentina |
| Institución: | Instituto Nacional de Tecnología Agropecuaria |
| Repositorio: | INTA Digital (INTA) |
| Idioma: | inglés |
| OAI Identifier: | oai:localhost:20.500.12123/5015 |
| Acceso en línea: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311/161 http://hdl.handle.net/20.500.12123/5015 https://doi.org/10.7455/ijfs/5.1.2016.a9 |
| Access Level: | acceso abierto |
| Palabra clave: | Cornflakes Procesamiento de Alimentos Reacción de Maillard HPLC Food Processing Maillard Reaction Copos de Maíz Pronasa Cromatografía Líquida Alta Presión Pronase |
| Sumario: | Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analyze the effectiveness of protein hydrolysis with pronase as a pretreament for the evaluation of furfurals generated by the Maillard reaction during toasting of cornflakes and the parallel development of brown and fluorescent compounds. Furfurals were more accurately quantified with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and fluorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was fluorescence. |
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