Maillard-type reactions under high hydrostatic pressure: formation of pentosidine
Research output: Contribution to journal › Research article › Contributed › peer-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 language | English |
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Pages (from-to) | 208-210 |
Number of pages | 3 |
Journal | European Food Research and Technology |
Volume | 211 |
Issue number | 3 |
Publication status | Published - 2000 |
Peer-reviewed | Yes |
External IDs
Scopus | 0000033895 |
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Keywords
Keywords
- high hydrostatic pressure, Maillard reaction, pentosidine, food processing, fluorescence, SYSTEM, FOOD