Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

Autores
Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, Maria del Pilar
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
FLUORESCENCE
FURFURAL
HPLC
HYDROXYMETHYLFURFURAL
MAILLARD
PRONASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/114260
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/114260
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakesCueto, Mario AlbertoFarroni, Abel EduardoBuera, Maria del PilarFLUORESCENCEFURFURALHPLCHYDROXYMETHYLFURFURALMAILLARDPRONASEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Some 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.Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; ArgentinaFil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaISEKI Food Association2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/114260Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, Maria del Pilar; Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes; ISEKI Food Association; International Journal of Food Studies; 5; 1; 4-2016; 95-1052182-1054CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/5.1.2016.a9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:37:46Zoai:ri.conicet.gov.ar:11336/114260instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:37:46.632CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Cueto, Mario Alberto
FLUORESCENCE
FURFURAL
HPLC
HYDROXYMETHYLFURFURAL
MAILLARD
PRONASE
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
dc.creator.none.fl_str_mv Cueto, Mario Alberto
Farroni, Abel Eduardo
Buera, Maria del Pilar
author Cueto, Mario Alberto
author_facet Cueto, Mario Alberto
Farroni, Abel Eduardo
Buera, Maria del Pilar
author_role author
author2 Farroni, Abel Eduardo
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv FLUORESCENCE
FURFURAL
HPLC
HYDROXYMETHYLFURFURAL
MAILLARD
PRONASE
topic FLUORESCENCE
FURFURAL
HPLC
HYDROXYMETHYLFURFURAL
MAILLARD
PRONASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
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.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/114260
Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, Maria del Pilar; Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes; ISEKI Food Association; International Journal of Food Studies; 5; 1; 4-2016; 95-105
2182-1054
CONICET Digital
CONICET
url http://hdl.handle.net/11336/114260
identifier_str_mv Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, Maria del Pilar; Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes; ISEKI Food Association; International Journal of Food Studies; 5; 1; 4-2016; 95-105
2182-1054
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311
info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/5.1.2016.a9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISEKI Food Association
publisher.none.fl_str_mv ISEKI Food Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606736211017728
score 13.001348

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