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|Title:||Detection of Maillard reaction products by a coupled HPLC-Fraction collector technique and FTIR characterization of Cu(II)-complexation with the isolated species||Authors:||Ioannou, Aristos
|Keywords:||Asparagine;ATR-FTIR;Fraction collector;HPLC;Maillard reaction;UV–vis||Category:||Earth and Related Environmental Sciences||Field:||Natural Sciences||Issue Date:||5-Aug-2017||Publisher:||Elsevier B.V.||Source:||Journal of Molecular Structure, 2017, Volume 1141, Pages 634-642||metadata.dc.doi:||http://dx.doi.org/10.1016/j.molstruc.2017.04.011||Abstract:||The isolation of reaction products of asparagine with reducing sugars at alkaline pH and high temperature has been probed by a combination of high performance liquid chromatography (HPLC) coupled with a Fraction Collector. The UV–vis and FTIR spectra of the isolated Maillard reaction products showed structure-sensitive changes as depicted by deamination events and formation of asparagine-saccharide conjugates. The initial reaction species of the Asn-Gluc reaction were also characterized by Density Functional Theory (DFT) methods. Evidence for Cu (II) metal ion complexation with the Maillard reaction products is supported by UV–vis and FTIR spectroscopy.||URI:||http://ktisis.cut.ac.cy/handle/10488/10098||ISSN:||00222860||Rights:||© 2017 Elsevier B.V.||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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