Quantification of melanoidin concentration in sugar - casein systems

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 5, 2002, Pages 1178-1183

  Brands, Carline M J ^a   Wedzicha, Bronek L ^b   Van Boekel, Martinus A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Casein; Extinction coefficient; Fructose; Glucose; Kinetics; Maillard reaction; Melanoidins; Microanalysis

Indexed keywords

ADVANCED GLYCATION END PRODUCT; CARBON 14; CASEIN; FRUCTOSE; GLUCOSE; MELANOIDIN POLYMERS; MELANOIDINE; POLYMER; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; CHEMICAL REACTION KINETICS; COOKING; GLYCATION; KINETICS; MICROANALYSIS; QUANTITATIVE ASSAY; SPECTROPHOTOMETRY; TIME;

CASEINS; COOKERY; FRUCTOSE; GLUCOSE; KINETICS; MAILLARD REACTION; POLYMERS; TIME FACTORS;

EID: 0037180983     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010789c     Document Type: Article

References (21)

1. Chemistry of browning reactions in model systems
2. Nutritional and toxicological aspects of the Maillard browning reaction in foods
3. A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine
4. Chemical structure of colored Maillard reaction products
5. Estimation of melanoidin structure by pyrolysis and oxidation
6. New melanoidin-like Maillard polymers from 2-deoxypentoses
7. Isolation and structural analysis of Maillard polymers: Caramel and melanoidin formation in glycine/glucose model system
8. Investigation of the influence of reaction conditions on the elementary composition of melanoidins
9. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques
10. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde - Chemical characterisation of a red coloured domain
11. Kinetic model of the glucose-glycine reaction
12. Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model
13. Heat-induced changes in sodium caseinate
14. Accurate quantification of furosine in milk and dairy products by a direct HPLC method
15. A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation
16. A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N-α-acetyllysine model system
17. Melanoidins from glucose and glycine: Composition, characteristics and reactivity towards sulphite ion
18. Structural studies of the Maillard reaction products of a protein using ion trap mass spectrometry
19. Monitoring glycation of lysozyme by electrospray ionization mass spectrometry