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...
| Main Authors: | , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
ISEKI Food Association
2019
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| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311/161 http://hdl.handle.net/20.500.12123/5015 https://doi.org/10.7455/ijfs/5.1.2016.a9 |
| _version_ | 1855483538540855296 |
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| author | Cueto, Mario Alberto Farroni, Abel Eduardo Buera, María del Pilar |
| author_browse | Buera, María del Pilar Cueto, Mario Alberto Farroni, Abel Eduardo |
| author_facet | Cueto, Mario Alberto Farroni, Abel Eduardo Buera, María del Pilar |
| author_sort | Cueto, Mario Alberto |
| collection | INTA Digital |
| 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 cornflakes and the parallel development of brown and fluorescent compounds. Furfurals were more accurately quantified with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and fluorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was fluorescence. |
| format | Artículo |
| id | INTA5015 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | ISEKI Food Association |
| publisherStr | ISEKI Food Association |
| record_format | dspace |
| spelling | INTA50152019-06-06T16:56:51Z Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes Cueto, Mario Alberto Farroni, Abel Eduardo Buera, María del Pilar Cornflakes Procesamiento de Alimentos Reacción de Maillard HPLC Food Processing Maillard Reaction Copos de Maíz Pronasa Cromatografía Líquida Alta Presión 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 cornflakes and the parallel development of brown and fluorescent compounds. Furfurals were more accurately quantified with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and fluorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was fluorescence. EEA Pergamino Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentina Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2019-04-30T15:01:38Z 2019-04-30T15:01:38Z 2016-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311/161 http://hdl.handle.net/20.500.12123/5015 2182-1054 https://doi.org/10.7455/ijfs/5.1.2016.a9 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf ISEKI Food Association International Journal of Food Studies 5 (1) : 95–105 (April 2016) |
| spellingShingle | Cornflakes Procesamiento de Alimentos Reacción de Maillard HPLC Food Processing Maillard Reaction Copos de Maíz Pronasa Cromatografía Líquida Alta Presión Pronase Cueto, Mario Alberto Farroni, Abel Eduardo Buera, María del Pilar Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes |
| title | 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_short | 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 |
| topic | Cornflakes Procesamiento de Alimentos Reacción de Maillard HPLC Food Processing Maillard Reaction Copos de Maíz Pronasa Cromatografía Líquida Alta Presión Pronase |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311/161 http://hdl.handle.net/20.500.12123/5015 https://doi.org/10.7455/ijfs/5.1.2016.a9 |
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