Protein-Bound Maillard Compounds in Foods: Analytical and Technological Aspects

Henle, Thomas; Schwarzenbolz, Uwe; Walter, Axel W.; Klostermeyer, Henning

doi:10.1533/9781845698447.4.178

Cited by 8 publications

(8 citation statements)

References 9 publications

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“…Studies by Resmimi and Pellegrino [36] on heat-treated pasta showed that pyrraline is formed significantly later than furosine, but increases linearly under conditions in which furosine decreases. Similar results were obtained by Henle et al [55] with milk products. The concentrations found were about one-fifth of those of furosine.…”

Section: History Of Several Markers and Their Prevalence In Foodssupporting

confidence: 91%

“…Table 6 shows data for the recovery of furosine procedure as reported in the literature [28 -31, 59]. CML and pentosidine are quite stable during hydrolysis, whereas pyrraline has to be analysed following enzymatic hydrolysis [55], and for the determination of pronyl-lysine, a hydrazinolysis using methyl hydrazine must be applied before chromatographic separation techniques [58].…”

Section: Characterisation Of the Quality Of Markersmentioning

confidence: 99%

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Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods

Erbersdobler¹,

Somoza²

2007

Molecular Nutrition Food Res

219

134

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The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, N(epsilon)-carboxymethyllysine (CML), hydroxymethylfurfural, pyrraline, pentosidine and pronyl-lysine. One of the MRPs identified first was furosine, which was quantified in foods 40 years ago as a chemical indicator of the Amadori compound N(epsilon)-fructoselysine. Since then, furosine has gained broad attention by food chemists and biomedical researchers, as its formation upon heat treatment is well characterised. Moreover, it represents the Amadori products from early Maillard reactions in which amino acids react with reducing carbohydrates, resulting in a loss of their availability. This is of importance for the essential amino acid lysine, which is also the limiting amino acid in many proteins. In order to evaluate the nutritional quality of a protein, the concomitant analysis of free - and nutritionally available - lysine and the amount of lysine reacted to form the respective MRP is essential, even for mildly processed foods. The other chemical markers of heat treatment such as CML, pyrraline, pentosidine or pronyl-lysine seem to be useful markers of the advanced stages of Maillard reactions. Compared to the conditions in which furosine is formed, these compounds are generated under more severe conditions of heat treatment. However, the concentrations analysed are significantly lower than those of furosine. Therefore, the nutritional evaluation of a food protein should include not only furosine, but also other chemical markers of heat treatment such as, for example, CML, pyrraline and pentosidine.

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Section: History Of Several Markers and Their Prevalence In Foodssupporting

confidence: 91%

Section: Characterisation Of the Quality Of Markersmentioning

confidence: 99%

Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods

Erbersdobler¹,

Somoza²

2007

Molecular Nutrition Food Res

219

134

View full text Add to dashboard Cite

show abstract

“…Therefore, in our procedure only the free and soluble compounds were measured, since for a complete measurement a previous enzymatic hydrolysis of the protein-bound compounds is needed (Henle, Schwarzenbolz, Walter, & Klostermeyer, 1998). Fig.…”

Section: Non-specific Markers Of Maillard Reactionmentioning

confidence: 99%

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

et al. 2010

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“…Therefore, in our procedure only the free and soluble compounds responsible for browning were measured, since for a complete measurement of browning a previous enzymatic hydrolysis of the protein-bound compounds is needed (Henle, Schwarzenbolz, Walter, & Klostermeyer, 1998). Table 4 shows the mean absorbance values found in the samples.…”

Section: Non-specific Markers Of Maillard Reactionmentioning

confidence: 99%