A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
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- 作者：Graciela E. Leiva ; Gabriela B. Naranjo ; Laura S. Malec ; malec@qo.fcen.uba.ar" class="auth_mail" title="E-mail the corresponding author
- 关键词：Maillard reaction ; Whey proteins ; Reactive lysine ; Capillary electrophoresis ; Hydroxymethylfurfural
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：410-416
- 全文大小：554 K
文摘
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The utility of capillary electrophoresis is limited to the beginning of the first stage.
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At adverse storage conditions the study of the early step proved to be more useful.
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Differences between sugars reactivity varied greatly with each stage of the reaction.