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:	Cueto, M.A., Farroni, A.E., Buera, M.P.
Formato:	JOUR
Materias:	Fluorescence Furfural HPLC Hydroxymethylfurfural Maillard Pronase
Acceso en línea:	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	todo:paper_21821054_v5_n1_p95_Cueto
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spelling	todo:paper_21821054_v5_n1_p95_Cueto2023-10-03T16:40:16Z Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes Cueto, M.A. Farroni, A.E. Buera, M.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Cueto, M.A. Farroni, A.E. Buera, M.P. 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).
format	JOUR
author	Cueto, M.A. Farroni, A.E. Buera, M.P.
author_facet	Cueto, M.A. Farroni, A.E. Buera, M.P.
author_sort	Cueto, M.A.
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
url	http://hdl.handle.net/20.500.12110/paper_21821054_v5_n1_p95_Cueto
work_keys_str_mv	AT cuetoma pronasehydrolysisasapretreatmentforquantifyingmaillardintermediatesduringtoastingofcornflakes AT farroniae pronasehydrolysisasapretreatmentforquantifyingmaillardintermediatesduringtoastingofcornflakes AT bueramp pronasehydrolysisasapretreatmentforquantifyingmaillardintermediatesduringtoastingofcornflakes
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Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

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