Effects of melamine on the Maillard reaction between lactose and phenylalanine

被引：7
|
作者：
Ma, Jinyu [1 ]
Peng, Xiaofang [1 ]
Cheng, Ka-Wing [1 ]
Kong, Ricky [2 ]
Chu, Ivan K. [2 ]
Chen, Feng [1 ]
Wang, Mingfu [1 ]
机构：
[1] Univ Hong Kong, Sch Biol Sci, Hong Kong, Hong Kong, Peoples R China
[2] Univ Hong Kong, Dept Chem, Hong Kong, Hong Kong, Peoples R China
来源：
FOOD CHEMISTRY | 2010年 / 119卷 / 01期
关键词：
Melamine; Maillard reaction; Interaction; Strecker aldehyde; Lactose; MILK-PRODUCTS; MODEL SYSTEMS; ADULTERATION; DEGRADATION; OUTBREAK; FLAVOR;
D O I：
10.1016/j.foodchem.2009.07.007
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction products in the model systems with/without melamine were analysed by GC-MS and LC-MS/MS. impact of melamine on Maillard browning in the above models was also examined by colourimetric methods. It was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reactions to produce new adducts. In addition, the presence of melamine in chemical model systems also affects the formation of Maillard flavours and browning. (C) 2009 Elsevier Ltd. All rights reserved.
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页码：1 / 6
页数：6
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