期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 211, 期 3, 页码 208-210出版社
SPRINGER-VERLAG
DOI: 10.1007/s002170050025
关键词
high hydrostatic pressure; Maillard reaction; pentosidine; food processing; fluorescence
Application of hydrostatic pressure up to 600 MPa on a solution consisting of N-x-acetylarginine, N-x-acetyllysine and ribose in equimolar ratios (pH 7.4, T=60 degrees C, t=2h) resulted in a pressure-dependent increase of the pentosidine content. This marker for the advanced Maillard reaction could also be found protein-bound in enhanced yields by increasing pressure on p-casein incubated with ribose in solution.
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