title: Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
abstract: The aim of this study was to test the methods currently in use and to develop a new protocol for the evaluation of melanoidins in bread. Markers of the early and advanced stages of the Maillard reaction were also followed in the crumb and the crust of bread throughout baking, and in a crust model system. The crumb of the bread contained N(ε)-fructoselysine and N(ε)-carboxymethyllysine but at levels 7 and 5 times lower than the crust, respectively. 5-Hydroxymethylfurfural was detected only in the crust and its model system. The available methods for the semi-quantification of melanoidins were found to be unsuitable for their analysis in bread. Our new method based on size exclusion chromatography and fluorescence measures soluble fluorescent melanoidins in bread. These melanoidin macromolecules (1.7-5.6 kDa) were detected intact in both crust and model system. They appear to contribute to the dietary fibre in bread.
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL Unit, 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Cynthia
authors.initials: C
authors.lastname: Helou
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL Unit, 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Jacolot
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL Unit, 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Céline
authors.initials: C
authors.lastname: Niquet-Léridon
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL Unit, 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Pascale
authors.initials: P
authors.lastname: Gadonna-Widehem
authors.affiliation: Institut Polytechnique LaSalle Beauvais, EGEAL Unit, 19 rue Pierre Waguet, 60026 Beauvais, France. Electronic address: frederic.tessier@lasalle-beauvais.fr.
authors.forename: Frédéric J
authors.initials: FJ
authors.lastname: Tessier
mesh_terms: D001939:Bread / Q000032:analysis*; D002850:Chromatography, Gel; D004043:Dietary Fiber / Q000032:analysis; D005453:Fluorescence; D015416:Maillard Reaction; D011108:Polymers / Q000032:analysis*
chemical_list: D004043:Dietary Fiber; D011108:Polymers; C011908:melanoidin polymers
keywords: Bread; Dietary fibre; Maillard reaction; Melanoidins; Model system