Determination of furosine in heated milk as a measure of heat intensity during processing

Erbersdobler, Helmut F.; Dehn, Barutha; Nangpal, A.; Reuter, H.

doi:10.1017/s0022029900025255

Cited by 78 publications

(50 citation statements)

References 3 publications

(2 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The concentration of seasoning was based on the typical concentration used in homemade foods. In addition, 50 g of raw meat sample was also made into a hamburger steak processing and storage (Bosch et al, 2008;Erbersdobler et al, 1987;Tokusoglu et al, 2006;Villamiel et al, 2000). Furosine analyses have been applied to milk products, cereals, pasta, honey, and other items (Delgado-Andrade et al, 2007;Erbersdobler and Hupe, 1991;Garcia-Banos et al, 2004;Sanz et al, 2003).…”

Section: Methodsmentioning

confidence: 99%

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

Yamaguchi

Nomi

Homma

et al. 2012

FSTR

View full text Add to dashboard Cite

During food processing and cooking, various flavor compounds, colored substances and toxic substances are produced by the Maillard reaction. It is important to investigate the relationship between the Maillard reaction products and the actual cooking conditions. Therefore, we investigated the effects of seasonings and reaction conditions on the Maillard reaction of meat using furosine and fluorescent compounds. The addition of 1.0% NaCl decreased the reaction rate of the Maillard reaction measured by furosine in Glc -meat reaction. However, the reaction rate of meat with added sucrose did not change. Furosine content in meat with added sucrose increased rapidly when it was pan-broiled and fried, but increased slowly at the beginning when it was baked in a gas oven. The fluorescence of broiled meat showed a maximum at 333/425 nm (exc./em.) and is a useful indicator of the Maillard reaction of meat samples. The rate of increasing fluorescence in baked meat was lower than that of meat heated by other cooking methods.

show abstract

Section: Methodsmentioning

confidence: 99%

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

Yamaguchi

Nomi

Homma

et al. 2012

FSTR

View full text Add to dashboard Cite

show abstract

“…For the analysis of lysine, ionexchange chromatography with postcolumn ninhydrin derivatisation as described by Erbersdobler et al [26] was applied. Quantitation of lysine was performed on the basis of external calibration using commercially available lysine as a reference compound.…”

Section: Biochemical Analysismentioning

confidence: 99%

Dose‐dependent utilisation of casein‐linked lysinoalanine, N(epsilon)‐fructoselysine and N(epsilon)‐carboxymethyllysine in rats

Somoza¹,

Wenzel²,

Weiß³

et al. 2006

Molecular Nutrition Food Res

Self Cite

115

View full text Add to dashboard Cite

During the heat treatment of protein-containing foods, the amino acid lysine is most prone to undergo chemical reactions in the course of amino acid cross-linking or Maillard reactions. Among the reaction products formed, lysinoalanine (LAL), N(epsilon)-fructoselysine (FL) and N(epsilon)-carboxymethyllysine (CML) are those which serve as sensitive markers for the heat treatment applied. From a nutritional perspective, these compounds are ingested with the diet in considerable amounts but information about their metabolic transit and putative in vivo effects is scarce. In the present study, casein-linked LAL, FL and CML were administered to rats in two different doses for 10 days. Quantitation of LAL, FL and CML in plasma, tissue and faeces samples revealed that the kidneys are the predominant sites of accumulation and excretion. The maximum percent of dietary LAL, FL and CML excreted in the urine was 5.6, 5.2 and 29%, whereas the respective recoveries in the kidneys were 0.02, 26 and 1.4%. The plasma and tissue analyses revealed that the endogenous load of either compound is increased by its dietary intake. But the dose-dependent utilisation of dietary protein-linked LAL, FL and CML in rats has been demonstrated for the first time to vary substantially from each other.

show abstract

“…The direct measurement of lactulosyllysine in milk after enzymatic hydrolysis by ion exchange chromatography and post column derivatization with ninhydrin has been described [15]. Nevertheless, lactulosyllysine is usually assessed after its conversion to furosine during acidic protein hydrolysis [16]. As the Amadori product, however, is not quantitatively converted into furosine, an empirical conversion factor has to be determined in order to convert furosine concentration to lactulosyllysine concentration [17].…”

Section: Introductionmentioning

confidence: 99%

Assessment of heat treatment of dairy products by MALDI‐TOF‐MS

Meltretter

Birlouez-Aragon²,

Becker

et al. 2009

Molecular Nutrition Food Res

View full text Add to dashboard Cite

The formation of the Amadori product from lactose (protein lactosylation) is a major parameter to evaluate the quality of processed milk. Here, MALDI-TOF-MS was used for the relative quantification of lactose-adducts in heated milk. Milk was heated at a temperature of 70, 80, and 100 degrees C between 0 and 300 min, diluted, and subjected directly to MALDI-TOF-MS. The lactosylation rate of alpha-lactalbumin increased with increasing reaction temperature and time. The results correlated well with established markers for heat treatment of milk (concentration of total soluble protein, soluble alpha-lactalbumin and beta-lactoglobulin at pH 4.6, and fluorescence of advanced Maillard products and soluble tryptophan index; r=0.969-0.997). The method was also applied to examine commercially available dairy products. In severely heated products, protein pre-purification by immobilized metal affinity chromatography improved spectra quality. Relative quantification of protein lactosylation by MALDI-TOF-MS proved to be a very fast and reliable method to monitor early Maillard reaction during milk processing.

show abstract

Determination of furosine in heated milk as a measure of heat intensity during processing

Cited by 78 publications

References 3 publications

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

Dose‐dependent utilisation of casein‐linked lysinoalanine, N(epsilon)‐fructoselysine and N(epsilon)‐carboxymethyllysine in rats

Assessment of heat treatment of dairy products by MALDI‐TOF‐MS

Contact Info

Product

Resources

About