Effect of malondialdehyde on the determination of furosine in milk-based products.
For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between 110 and 150 degrees C for up to 30 min. The effect of the presence of bifunctional aldehydes on the determination of furosine as a heat-induced marker was investigated. Levels of 0.01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde.
Morales
F J
FJ
Departamento de Productos Lácteos, Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. fjmorales@if.csic.es
Jiménez-Pérez
S
S
D000818:Animals; D002851:Chromatography, High Pressure Liquid; D006358:Hot Temperature; D006801:Humans; D008239:Lysine / Q000031:analogs & derivatives* / Q000737:chemistry; D015416:Maillard Reaction; D008315:Malondialdehyde / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*
C018948:furosine; D008315:Malondialdehyde; D008239:Lysine