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

Autores
Cueto, Mario Alberto; Farroni, Abel Eduardo; Buera, María 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.
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
Fuente
International Journal of Food Studies 5 (1) : 95–105 (April 2016)
Materia
Cornflakes
Procesamiento de Alimentos
Reacción de Maillard
HPLC
Food Processing
Maillard Reaction
Copos de Maíz
Pronasa
Cromatografía Líquida Alta Presión
Pronase
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5015
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spelling Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakesCueto, Mario AlbertoFarroni, Abel EduardoBuera, María del PilarCornflakesProcesamiento de AlimentosReacción de MaillardHPLCFood ProcessingMaillard ReactionCopos de MaízPronasaCromatografía Líquida Alta PresiónPronaseSome 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 PergaminoFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; ArgentinaFil: 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; ArgentinaISEKI Food Association2019-04-30T15:01:38Z2019-04-30T15:01:38Z2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311/161http://hdl.handle.net/20.500.12123/50152182-1054https://doi.org/10.7455/ijfs/5.1.2016.a9International Journal of Food Studies 5 (1) : 95–105 (April 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:31Zoai:localhost:20.500.12123/5015instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:31.448INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Cornflakes
Procesamiento de Alimentos
Reacción de Maillard
HPLC
Food Processing
Maillard Reaction
Copos de Maíz
Pronasa
Cromatografía Líquida Alta Presión
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, María del Pilar
author Cueto, Mario Alberto
author_facet Cueto, Mario Alberto
Farroni, Abel Eduardo
Buera, María del Pilar
author_role author
author2 Farroni, Abel Eduardo
Buera, María del Pilar
author2_role author
author
dc.subject.none.fl_str_mv Cornflakes
Procesamiento de Alimentos
Reacción de Maillard
HPLC
Food Processing
Maillard Reaction
Copos de Maíz
Pronasa
Cromatografía Líquida Alta Presión
Pronase
topic Cornflakes
Procesamiento de Alimentos
Reacción de Maillard
HPLC
Food Processing
Maillard Reaction
Copos de Maíz
Pronasa
Cromatografía Líquida Alta Presión
Pronase
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.
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
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
2019-04-30T15:01:38Z
2019-04-30T15:01:38Z
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 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
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
identifier_str_mv 2182-1054
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv 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 International Journal of Food Studies 5 (1) : 95–105 (April 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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