EVALUATION OF THE EXTENT OF THE EARLY MAILLARD-REACTION IN MILK-PRODUCTS BY DIRECT MEASUREMENT OF THE AMADORI-PRODUCT LACTULOSELYSINE

被引：115
作者：
HENLE, T [1 ]
WALTER, H [1 ]
KLOSTERMEYER, H [1 ]
机构：
[1] TECH UNIV MUNICH,LEHRSTUHL MILCHWISSENSCH,W-8050 FREISING,GERMANY
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 193卷 / 02期
关键词：
D O I：
10.1007/BF01193359
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A new method for the evaluation of the extent of lysine modification caused by the Maillard reaction is presented, based on the direct determination of the Amadori product lactuloselysine plus unmodified lysine after complete enzymatic hydrolysis by ion-exchange chromatography. Using a simple mathematical relation, the amount of modified lysine in milk products can be estimated without knowledge of the initial lysine value before heating or storage.
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页码：119 / 122
页数：4
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