Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots

被引:5
|
作者
Wellner, A. [1 ]
Huettl, Ch. [1 ]
Henle, T. [1 ]
机构
[1] Tech Univ Dresden, Inst Food Chem, D-01062 Dresden, Germany
关键词
carrot; heat treatment; furosine; N-furoylmethyl amino acids; DERIVATIVES; GLYCATION;
D O I
10.17221/969-CJFS
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The formation of Amadori products (APs) during heat treatment of carrot juice and dehydration of carrots was studied. AN were measured as the corresponding N-furoylmethyl amino acids (FMAAs) after acid hydrolysis using RP-HPLC. Commercial samples of juices contained up to 108 mg furosine/100 g protein, 18 mg FM-Ala/100g protein, 13 mg FM-Val/100 g protein and 32 mg FM-GABA/100 g protein. The concentrations in dehydrated carrots were extensively higher with up to 1553 mg furosine/100 g protein, 1144 mg FM-Ala/100 g protein, 88 mg FM-Val/100 g protein and 908 mg FM-GABA/100 g protein. Heat treatment of fresh carrot juice caused only a marginal increase of Amadori compounds. Samples contained at most 16 mg furosine/100 g protein and 19 mg FM-GABA, respectively, while FM-Ala and FM-Val were not detectabele at all. In contrast, drying of carrots led to a significant increase of FMAAs. The dehydrated samples contained up to 989 mg furosine/100 g protein, 1201 mg FM-Ala/100 g protein and 969 mg FM-GABA/100 g protein, while FM-Val was not detectable.
引用
收藏
页码:S143 / S145
页数:3
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