Analytische Verfolgung von Maillard-Reaktionen in Sojabohnen

Translated title of the contribution: Monitoring of Maillard reactions in soy products

Ibolya Molnár-Perl, Margit Pintér-Szakács

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Chemical mechanism and the analytical methods suggested in the literature for the analysis of early Maillard reactions are summarised and critically evaluated. The applicability of our method for the measurement of the Maillard reactions - the soluble raffinose oligosaccharides and the basic amino groups of proteins - are illustrated by following early Maillard reactions in differently denaturated soya bean samples. The quantitative relations of Maillard reactions taking place in natural matrices could be clarified by monitoring both of the reactants by means of methods not requiring correction factors.

Original languageGerman
Pages (from-to)18-25
Number of pages8
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume183
Issue number1
DOIs
Publication statusPublished - Jul 1 1986

    Fingerprint

ASJC Scopus subject areas

  • Food Science

Cite this