Fluorescent Products in a Glucose‐glycine Browning Reaction

Adhikari, H. R.; Tappel, Al L.

doi:10.1111/j.1365-2621.1973.tb01462.x

Cited by 46 publications

(25 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fluorescence intensity at certain excitation and emission wavelengths is known to be a reliable measure to follow some MRPs in models and foods (Matiacevich, Santagapita, & Buera, 2005). Adhikari and Tappel (1973) found that spectral characteristics of fluorescent products from bread and coffee showed excitation-emission wavelength peaks at 350-430 nm, similar to those of a glucose-glycine model. The excitation and emission spectra of the soluble fraction of our bread crust (baked for 16 min) were recorded to determine the wavelengths of maximum intensity.…”

Section: Estimate Of the Melanoidin Content With A New Methods Based Omentioning

confidence: 92%

“…The separation was carried out with phosphate buffer (0.05 M) containing 0.150 M sodium sulfate (pH 7.0) at a 0.6 mL/min isocratic elution flow using a KW-802.5 (300 Â 8 mm, 5 lm, 400 Å) column coupled to a KW-G guard column (50 Â 6 mm, 7 lm) (both Shodex, Munich, Germany). The detection was made at the excitation-emission wavelengths of 350-430 nm (Adhikari & Tappel, 1973). An external standard molecular weight calibration curve was used for molecular weight determination using myoglobin (17 kDa), aprotinin (6.5 kDa), insulin (5.8 kDa), beta-insulin (3.5 kDa) and leupeptin (0.47 kDa).…”

Section: New Size-exclusion Chromatography-fluorescence Protocol Withmentioning

confidence: 99%

See 1 more Smart Citation

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

et al. 2016

View full text Add to dashboard Cite

Section: Estimate Of the Melanoidin Content With A New Methods Based Omentioning

confidence: 92%

Section: New Size-exclusion Chromatography-fluorescence Protocol Withmentioning

confidence: 99%

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

et al. 2016

View full text Add to dashboard Cite

“…Fluorescence character generated in an unheated glucose-glycine Maillard reaction solution at pH 5.0-5.2 is very low and will increase five-fold within 10 min when heated at 1008C [31]. This result is attributed in part to the chromophoric group of Schiff base in conjugation with an electron donating group.…”

Section: Chemical and Physical Properties Of Crude Caramelized Sucrosmentioning

confidence: 93%

Chemistry and genotoxicity of caramelized sucrose

Kitts

Kopeć

et al. 2006

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Caramelization of a 1% sucrose solution at 180 degrees C accompanied characteristic changes in pH, Mr, UV-absorbance, and fluorescence values as well as increased reducing power activity after 40-60 min. Similar changes occurred to sucrose heated at 150 degrees C, after 150-240 min. Bioactivity of caramelized sucrose samples was tested for mutagenic activity, using Salmonella typhimurium strains TA-98 and TA-100, respectively, as well as the Saccharomyces D7 yeast strain for mitotic recombination and Chinese hamster ovary cells (CHO) to assess clastogenicity. Caramelized sucrose expressed no mutagenicity in the TA-98 strain, but gave positive (p < 0.05) results with the TA-100, base-pair substitution strain. Similarly, mitotic recombination in the Saccharomyces D7 yeast strain and clastogenic activity in CHO cells were induced when exposed to caramelized sucrose. In the all cases, preincubation with S-9 reduced (p < 0.05) the mutagenic activities of caramelized sucrose. Fractionation of the caramelized sucrose into volatile and nonvolatile compounds was performed and tested for clastogenicity using CHO cells. Volatile components contributed approximately 10% to total clastogenicity, which was enhanced by the presence of S-9. Nonvolatile components recovered, consisting of relatively lower Mr, gave highest (p < 0.05) clastogenic activity, denoting that higher Mr caramel colors are relatively free of this property.

show abstract

“…The formation of fluorescent compounds during Maillard reaction has been widely studied in sugar -amino acid systems and appeared as a good indicator of protein nutritional quality loss (Adhikari, 1973;Burton, McWeeny, Pandhi, & Biltcliffe, 1962;Leclère & Birlouez-Aragon, 2001). Overby and Frost (1951) and Ellis (1959) suggested that fluorescent compounds could be precursors of brown pigments.…”

Section: Introductionmentioning

confidence: 99%