Effect of storage conditions on furosine formation in milk-cereal based baby foods

被引：22

作者：

Bosch, Lourdes ^{[1
]}

Alegria, Amparo ^{[1
]}

Farre, Rosaura ^{[1
]}

Clemente, Gonzalo ^{[2
]}

机构：

[1] Univ Valencia, Nutr & Food Chem, Fac Pharm, E-46100 Burjassot, Spain

[2] Univ Polytecn Valencia, Valencia, Spain

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 04期

关键词：

storage; Maillard reaction; baby foods; furosine; lysine blockage;

D O I：

10.1016/j.foodchem.2007.09.051

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evolution of furosine during storage explaining 80% of the variability in furosine content was obtained. The blockage of lysine through storage calculated using the furosine and total lysine provided values ranged from 9.5% to 18.1% for analysed baby foods. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1681 / 1686

页数：6

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