Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine (original) (raw)

Zusammenfassung

Eine neue Methode zur Ermittlung der durch die Maillard-Reaktion verursachten Lysinmodifizierung wird vorgestellt. Das Verfahren beruht auf der direkten Bestimmung des Amadoriproduktes Lactuloselysin sowie dem Gehalt an unmodifiziertem Lysin nach enzymatischer Totalhydrolyse durch Ionenaustauschchromatographie. Über eine einfache mathematische Beziehung kann der Anteil an modifiziertem Lysin in Milchprodukten ermittelt werden, ohne daß hierzu der Ausgangsgehalt an Lysin vor einer thermischen Behandlung oder Lagerung bekannt sein muß.

Summary

A new method for the evaluation of the extent of lysine modification caused by the Maillard reaction is presented, based on the direct determination of the Amadori product lactuloselysine plus unmodified lysine after complete enzymatic hydrolysis by ion-exchange chromatography. Using a simple mathematical relation, the amount of modified lysine in milk products can be estimated without knowledge of the initial lysine value before heating or storage.

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Authors and Affiliations

  1. Lehrstuhl für Milchwissenschaft, Technische Universität München, W-8050, Freising-Weihenstephan, Federal Republic of Germany
    Thomas Henle, Heike Walter & Henning Klostermeyer

Authors

  1. Thomas Henle
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  2. Heike Walter
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  3. Henning Klostermeyer
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Dedicated to Prof. Dr. Dr. hc. mult H. Zahn on the occasion of his 75th birthday

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Henle, T., Walter, H. & Klostermeyer, H. Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine.Z Lebensm Unters Forch 193, 119–122 (1991). https://doi.org/10.1007/BF01193359

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