Maillard-type reactions under high hydrostatic pressure: formation of pentosidine
Publikation: Beitrag in Fachzeitschrift › Forschungsartikel › Beigetragen › Begutachtung
Beitragende
- Technische Universität München
- Technische Universität Dresden
Abstract
Application of hydrostatic pressure up to 600 MPa on a solution consisting of N-x-acetylarginine, N-x-acetyllysine and ribose in equimolar ratios (pH 7.4, T=60 degrees C, t=2h) resulted in a pressure-dependent increase of the pentosidine content. This marker for the advanced Maillard reaction could also be found protein-bound in enhanced yields by increasing pressure on p-casein incubated with ribose in solution.
Details
Originalsprache | Englisch |
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Seiten (von - bis) | 208-210 |
Seitenumfang | 3 |
Fachzeitschrift | European Food Research and Technology |
Jahrgang | 211 |
Ausgabenummer | 3 |
Publikationsstatus | Veröffentlicht - 2000 |
Peer-Review-Status | Ja |
Externe IDs
Scopus | 0000033895 |
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Schlagworte
Schlagwörter
- high hydrostatic pressure, Maillard reaction, pentosidine, food processing, fluorescence, SYSTEM, FOOD