Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in tr...
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| Lenguaje: | Inglés |
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1999
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| LEADER | 08862caa a22007337a 4500 | ||
|---|---|---|---|
| 001 | PAPER-2505 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203154.0 | ||
| 008 | 190411s1999 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0348231884 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Schebor, C. | |
| 245 | 1 | 0 | |a Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials |
| 260 | |c 1999 | ||
| 270 | 1 | 0 | |m Schebor, C.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina; email: pilar@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in trehalose systems and very low in raffinose. Hydrolysis was noticeable in sucrose systems, however, leading to browning development. Sucrose systems showed, by far, the fastest colour development, particularly in the presence of lysine and glycine as sources of amino groups. The results confirm the extraordinary stability of trehalose. Raffinose was also found to be quite resistant to hydrolysis, indicating that this molecule has low tendency to participate in Maillard reactions. © 1999 Academic Press. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: 00544, 802 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The autors acknowledge "nancial support from the Universidad de Buenos Aires (SecretarmH a de Ciencia y TeH cnica), CONICET, Agencia Nacional de PromocioH n CientmH"ca y TecnolooH gica (Proyecto 00544, preH stamo B.I.D. 802/ OC *AR), and from the International Foundation for Sciences (Sweden). | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a MAILLARD REACTION; BIOMATERIALS; TREHALOSE; SUCROSE; RAFFINOSE |
| 700 | 1 | |a Burin, L. | |
| 700 | 1 | |a Buera, M.D.P. | |
| 700 | 1 | |a Chirife, J. | |
| 773 | 0 | |d 1999 |g v. 32 |h pp. 481-485 |k n. 8 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1006/fstl.1999.0576 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v32_n8_p481_Schebor |y Handle |
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