Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analy...

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Detalles Bibliográficos
Autores principales:	Farroni, Abel Eduardo, Buera, María del Pilar
Publicado:	2016
Materias:	Fluorescence Furfural HPLC Hydroxymethylfurfural Maillard Pronase
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_21821054_v5_n1_p95_Cueto http://hdl.handle.net/20.500.12110/paper_21821054_v5_n1_p95_Cueto
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_21821054_v5_n1_p95_Cueto
record_format	dspace
spelling	paper:paper_21821054_v5_n1_p95_Cueto2023-06-08T16:35:03Z Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes Farroni, Abel Eduardo Buera, María del Pilar Fluorescence Furfural HPLC Hydroxymethylfurfural Maillard Pronase Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analyze the effectiveness of protein hydrolysis with pronase as a pretreament for the evaluation of furfurals generated by the Maillard reaction during toasting of corn akes and the parallel development of brown and uorescent compounds. Furfurals were more accurately quantfied with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and uorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was uorescence. © 2016 ISEKI-Food Association (IFA). Fil:Farroni, A.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_21821054_v5_n1_p95_Cueto http://hdl.handle.net/20.500.12110/paper_21821054_v5_n1_p95_Cueto
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Fluorescence Furfural HPLC Hydroxymethylfurfural Maillard Pronase
spellingShingle	Fluorescence Furfural HPLC Hydroxymethylfurfural Maillard Pronase Farroni, Abel Eduardo Buera, María del Pilar Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
topic_facet	Fluorescence Furfural HPLC Hydroxymethylfurfural Maillard Pronase
description	Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analyze the effectiveness of protein hydrolysis with pronase as a pretreament for the evaluation of furfurals generated by the Maillard reaction during toasting of corn akes and the parallel development of brown and uorescent compounds. Furfurals were more accurately quantfied with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and uorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was uorescence. © 2016 ISEKI-Food Association (IFA).
author	Farroni, Abel Eduardo Buera, María del Pilar
author_facet	Farroni, Abel Eduardo Buera, María del Pilar
author_sort	Farroni, Abel Eduardo
title	Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
title_short	Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
title_full	Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
title_fullStr	Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
title_full_unstemmed	Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
title_sort	pronase hydrolysis as a pretreatment for quantifying maillard intermediates during toasting of cornflakes
publishDate	2016
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_21821054_v5_n1_p95_Cueto http://hdl.handle.net/20.500.12110/paper_21821054_v5_n1_p95_Cueto
work_keys_str_mv	AT farroniabeleduardo pronasehydrolysisasapretreatmentforquantifyingmaillardintermediatesduringtoastingofcornflakes AT bueramariadelpilar pronasehydrolysisasapretreatmentforquantifyingmaillardintermediatesduringtoastingofcornflakes
_version_	1768544661200175104

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

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