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

共 26 条

[11]

FINOT PA, 1981, PROG FOOD NUTR SCI, V5, P345

[12] STORAGE OF MILK POWDERS UNDER ADVERSE CONDITIONS .2. INFLUENCE ON THE CONTENT OF WATER-SOLUBLE VITAMINS [J].

FORD, JE ;

HURRELL, RF ;

FINOT, PA .

BRITISH JOURNAL OF NUTRITION, 1983, 49 (03) :355-364

[13] Maillard reaction evaluation by furosine determination during infant cereal processing [J].

Guerra-Hernandez, E ;

Corzo, N ;

Garcia-Villanova, B .

JOURNAL OF CEREAL SCIENCE, 1999, 29 (02) :171-176

[14]

GuerraHernandez E, 1996, CEREAL CHEM, V73, P729

[15] FAST AND SENSITIVE DETERMINATION OF FUROSINE [J].

HENLE, T ;

ZEHETNER, G ;

KLOSTERMEYER, H .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1995, 200 (03) :235-237

[16]

JOBSON JD, 1991, APPL MULTIVARIATE DA, V1, P314

[17]

MARTINEZ MJ, 1993, ALIMENTACION INFANTI, P43

[18]

Meade SJ, 2005, J AOAC INT, V88, P904

[19]

MERCA, 2006, ALIMENTACION ESPANA, P338

[20] Maillard reaction in milk-based foods: Nutritional consequences [J].

Pizzoferrato, L ;

Manzi, P ;

Vivanti, V ;

Nicoletti, I ;

Corradini, C ;

Cogliandro, E .

JOURNAL OF FOOD PROTECTION, 1998, 61 (02) :235-239

← 1 2 3 →