alpha-Dicarbonyl compounds formed by nonenzymatic browning during the dry heating of caseinate and lactose.
A method using high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection was developed for monitoring the alpha-dicarbonyl compound profiles generated from nonenzymatic browning using o-phenylenediamine (OPD) as a trapping agent. The alpha-dicarbonyl compounds were generated by the "dry" reaction of sodium caseinate and lactose heated at various relative humidities (RHs). The proportions of alpha-dicarbonyls formed were different for samples heated at low, intermediate, and high RHs. This study shows that relatively large amounts of 3-deoxypentosulose and galactosyl 2-pentosulose are produced under high RHs, while galactosyl hexosulose and 1,4-dideoxyhexosulose are elevated under low RH conditions. Both caramelization and Maillard reaction pathways contributed to the generation of alpha-dicarbonyls.
Ge Pan
Geoffrey
G
Food Science, Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
Oliver
Christine M
CM
Melton
Laurence D
LD
D002364:Caseins / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D006358:Hot Temperature; D006813:Humidity; D007785:Lactose / Q000737:chemistry*; D015416:Maillard Reaction; D021241:Spectrometry, Mass, Electrospray Ionization
D002364:Caseins; D007785:Lactose