Detection and quantification of pentosidine in foods |
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Authors: | T Henle U Schwarzenbolz Henning Klostermeyer |
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Affiliation: | Lehrstuhl für Milchwissenschaft, Technische Universit?t München, V?ttinger Strasse 45, D-85350 Freising-Weihenstephan, Germany, DE
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Abstract: | Pentosidine, a crosslink amino acid in which one arginine and one lysine residue are linked together by a pentose, has been
detected in foods for the first time using ion-exchange chromatography with direct fluorescence detection and subsequent ninhydrin
derivatization. The method allows the simultaneous quantification of pentosidine along with all other amino acids of acid
hydrolyzates at levels lower than 50 μg kg protein. Levels of pentosidine in all food samples investigated were very low (milk
products between not detectable and 2–5 mg/kg protein; roasted coffee and some bakery products up to 35 mg/kg protein), indicating
that pentosidine does not play a major part in the polymerization of food proteins.
Received: 26 March 1996 |
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Keywords: | Pentosidine Maillard reaction Amino acid analysis Crosslinking Proteins |
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