Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine.
A new method for the evaluation of the extent of lysine modification caused by the Maillard reaction is presented, based on the direct determination of the Amadori product lactuloselysine plus unmodified lysine after complete enzymatic hydrolysis by ion-exchange chromatography. Using a simple mathematical relation, the amount of modified lysine in milk products can be estimated without knowledge of the initial lysine value before heating or storage.
Henle
T
T
Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising-Weihenstephan, Federal Republic of Germany.
Walter
H
H
Klostermeyer
H
H
D000818:Animals; D002852:Chromatography, Ion Exchange; D003611:Dairy Products; D006358:Hot Temperature; D006868:Hydrolysis; D007792:Lactulose / Q000031:analogs & derivatives* / Q000032:analysis; D008239:Lysine / Q000378:metabolism*; D015416:Maillard Reaction
C040454:epsilon-N-1-(1-deoxylactulosyl)lysine; D007792:Lactulose; D008239:Lysine