Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 497444
Title Amadori products formation in emulsified systems
Author(s) Troise, Antonio Dario; Berton-Carabin, Claire C.; Fogliano, Vincenzo
Source Food Chemistry 199 (2016). - ISSN 0308-8146 - p. 51 - 58.
DOI https://doi.org/10.1016/j.foodchem.2015.11.110
Department(s) Food Quality and Design
Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Amadori products - Amino acids - Emulsions - High resolution mass spectrometry - Maillard reaction - Partition coefficient
Abstract

The formation of Amadori products (APs) is the key step determining the development of the Maillard reaction (MR). The information on the chemical behaviour of the reaction between amino acids and reducing sugars in emulsions during thermal treatments is scanty and mainly focused on volatile compounds. The aim of this work was to investigate the formation of APs from glucose and two amino acids with different partition coefficients (phenylalanine and leucine) in emulsions. Two submicron oil-in-water (O/W) emulsions consisting of water, tricaprylin and Tween 20 were prepared, thermally treated and the formation of fructose-phenylalanine (Fru-Phe) and fructose-leucine (Fru-Leu) was monitored by mass spectrometry. The concentration of Fru-Phe in submicron emulsions was similar to that in water, while Fru-Leu was reduced up to 47% in the emulsions. These data indicated that partition coefficient of amino acids, determining the reactants location, can substantially influence the MR and the final quality of foods.

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