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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| Autores principales: | , |
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2016
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| 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: |
| Sumario: | 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). |
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