Maillard-type reactions under high hydrostatic pressure: formation of pentosidine

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

  • Technical University of Munich
  • TUD Dresden University of Technology

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

Original languageEnglish
Pages (from-to)208-210
Number of pages3
JournalEuropean Food Research and Technology
Volume211
Issue number3
Publication statusPublished - 2000
Peer-reviewedYes

External IDs

Scopus 0000033895

Keywords

Keywords

  • high hydrostatic pressure, Maillard reaction, pentosidine, food processing, fluorescence, SYSTEM, FOOD