Advertisement

Topics

Investigation of the influence of the melanoidin formation reaction on the content of amino acids in model food systems.

07:00 EST 1st January 2018 | BioPortfolio

Summary of "Investigation of the influence of the melanoidin formation reaction on the content of amino acids in model food systems."

Almost all currently used technologies for the food production are related to the melanoidinformation reaction, which has a significant effect on appearance, taste, nutritional value and consumer properties of the foodstuffs. To assess the effect of heat treatment of food products on their nutritional value, food model systems protein hydrolyzate - glucose, hydrolyzate protein - xylose, hydrolyzate protein - fructose (1:5) have been investigated. The influence of the presence of reducing sugars, the temperature and the duration of heating on the content of amino acids and the extinction of solutions of model food systems have been studied. Linear dependences of the decrease in the total amino acid content in model food systems on the duration of the melanoidin formation reaction have been found. The loss of the total amino acid content when heating to 120 °C for 120 min was 23.9%; at the same time the content of essential amino acids reduced by 15.5-24.6%. The addition of xylose intensified the process of destruction of amino acids in the model system by 12.7%, at the same time glucose provoked the destruction of amino acids by only 2.3%. It has been established that amino acids threonine, isoleucine and histidine were unstable to destruction, regardless of the type of added sugar. When white wheat bread was heated, the loss of its nutritional value was established by reducing the content of such essential acids as threonine (by 26.5%), methionine (by 21.2%), lysine (by 13.3%) and valine (by 12,1%). It was noted that at the same temperature with increasing time of the melanoidin formation reaction, the content of amino acids in the system decreased with simultaneous intensification of the staining of the solutions. Extinction of model food systems varied according to the following equations: hydrolyzate-glucose - y = 0.0022x, hydrolyzate-xylose - y = 0.0028x, hydrolyzate-fructose - y = 0.0032x.

Affiliation

Journal Details

This article was published in the following journal.

Name: Voprosy pitaniia
ISSN: 0042-8833
Pages: 95-101

Links

DeepDyve research library

PubMed Articles [25392 Associated PubMed Articles listed on BioPortfolio]

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid.

Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism a...

Free and combined L- and D-amino acids in Arctic aerosol.

Aerosol samples were collected with a high-volume cascade impactor with a 10 day sampling frequency at the Gruvebadet observatory, close to Ny-Ålesund (Svalbard Islands). A total of 42 filters were a...

Branched-chain amino acid catabolism of Thermoanaerobacter strain AK85 and the influence of culture conditions on branched-chain alcohol formation.

The bioprocessing of amino acids to branched-chain fatty acids and alcohols is described using Thermoanaerobacter strain AK85. The amino acid utilization profile was evaluated without an electron scav...

Influence of amino acid imbalance in maternal and fetal organisms on the development of placental insufficiency and the course of the neonatal period.

The content of amino acids in maternal serum and umbilical cord blood during physiological pregnancy and placental insufficiency (PI) was estimated using ion-exchange chromatography. It was found that...

Effects and mechanism of free amino acids on the browning in the processing of black garlic.

Black garlic is produced by heating the raw garlic under high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, ...

Clinical Trials [7659 Associated Clinical Trials listed on BioPortfolio]

Dynamic Aspects of Amino Acid Metabolism

This protocol seeks to define aspects of intestinal and hepatic uptake and metabolism of several amino acids. The major hypothesis to be tested is that the splanchic bed (intestine and li...

Amino Acids, Serotonin, and Body Weight Regulation

This study will assess the behavioral effects of an amino acid mixture thought to influence serotonin function in individuals who have recovered from anorexia nervosa.

Amino Acids in Urine, Diet, and Blood Pressure: International Population Study

To analyze the relationship of dietary variables to urinary excretion of amino acids and the relationships of specific urinary amino acids to blood pressure.

Determination of Pre-Absorptive Dissociation of Zinc From a Zinc Amino Acid Complex in Healthy Men

Zinc may be absorbed from diet via zinc transporter mediated pathways, or, when coupled with amino acids, via amino acid transporter pathways. When zinc is coupled with amino acids in diet...

Effects of Branched-Chain Amino Acids on Muscle Ammonia Metabolism in Patients With Cirrhosis and Healthy Subjects

The purpose of this study is to determine whether Branched chain Amino Acids enhances the uptake of ammonia in muscle tissue.

Medical and Biotech [MESH] Definitions

A MOLYBDENUM requiring enzyme that catalyzes the terminal reaction in the oxidative degradation of SULFUR AMINO ACIDS with the formation of a sulfate. A deficiency of sulfite oxidase results in sulfocysteinuria.

Amino acids and chains of amino acids connected by peptide linkages.

A reaction characterized by a violet color upon the addition of copper sulfate to all compounds with two amide or peptide bonds linked directly or through an intermediate carbon atom. Used in the detection and estimation of proteins and peptides having more than two amino acids.

A nutritional condition produced by a deficiency of proteins in the diet, characterized by adaptive enzyme changes in the liver, increase in amino acid synthetases, and diminution of urea formation, thus conserving nitrogen and reducing its loss in the urine. Growth, immune response, repair, and production of enzymes and hormones are all impaired in severe protein deficiency. Protein deficiency may also arise in the face of adequate protein intake if the protein is of poor quality (i.e., the content of one or more amino acids is inadequate and thus becomes the limiting factor in protein utilization). (From Merck Manual, 16th ed; Harrison's Principles of Internal Medicine, 12th ed, p406)

Members of the class of compounds composed of AMINO ACIDS joined together by peptide bonds between adjacent amino acids into linear, branched or cyclical structures. OLIGOPEPTIDES are composed of approximately 2-12 amino acids. Polypeptides are composed of approximately 13 or more amino acids. PROTEINS are linear polypeptides that are normally synthesized on RIBOSOMES.

Advertisement
Quick Search
Advertisement
Advertisement

 


DeepDyve research library

Relevant Topics

Food
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...

Nutrition
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...


Searches Linking to this Article