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- W1524490983 abstract "This paper describes the formation of lysylpyrraline, an advanced Maillard product, in milk-like model systems (glucose or lactose mixed with sodium caseinate in a milk salt solution) during controlled heating (110-150°C, up to 30 min). A reversed-phase HPLC method (using a C 18 column with a binary gradient (methanol/water) and detection at 297 nm) was used to quantify lysylpyrraline in milk-like systems after a three-step enzymatic hydrolysis of the protein. The formation of lysylpyrraline was faster in the presence of glucose than lactose for the same sugar/protein molar ratio. The formation of lysylpyrraline could be described by zero-order kinetics. The temperature dependence of lysylpyrraline formation as measured by activation energy was 109.1 kJ/mol for the system lactose/casein and 138.1 kJ/mol for the system glucose/casein. The difference is probably due to higher reactivity of glucose at higher temperatures. Kinetic modelling was done to simulate a realistic chemical pathway for formation of lysylpyrraline where both the Maillard reaction and isomerization and degradation of the sugar were taken into account. It appeared very likely that 3-deoxyglucosone (a breakdown product of the sugar as well as a Maillard reaction product) is the key compound in lysylpyrraline formation. Kinetic modelling showed that formation of 3-deoxyglucosone from the sugar was much more important than its formation in the Maillard reaction. The experiments showed that lysylpyrraline could be a useful heat-induced marker to distinguish industrially processed milk as well as a powerful tool for studying the advanced Maillard reaction." @default.
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- W1524490983 date "1996-01-01" @default.
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- W1524490983 title "Formation of lysylpyrraline in heated sugar-casein solutions." @default.
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