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Article: Effects of melamine on the Maillard reaction between lactose and phenylalanine

TitleEffects of melamine on the Maillard reaction between lactose and phenylalanine
Authors
Ma, JPeng, XCheng, KWKong, RChu, IKChen, FWang, M
KeywordsInteraction
Lactose
Maillard reaction
Melamine
Strecker aldehyde
Issue Date2010
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2010, v. 119 n. 1, p. 1-6 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.07.007
AbstractThe effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction products in the model systems with/without melamine were analysed by GC-MS and LC-MS/MS. Impact of melamine on Maillard browning in the above models was also examined by colourimetric methods. It was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reactions to produce new adducts. In addition, the presence of melamine in chemical model systems also affects the formation of Maillard flavours and browning. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/69926
ISSN
0308-8146
2021 Impact Factor: 9.231
2020 SCImago Journal Rankings: 1.772
ISI Accession Number ID
WOS:000271818200001
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorMa, Jen_HK
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorKong, Ren_HK
dc.contributor.authorChu, IKen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T06:18:06Z-
dc.date.available2010-09-06T06:18:06Z-
dc.date.issued2010en_HK
dc.identifier.citationFood Chemistry, 2010, v. 119 n. 1, p. 1-6en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/69926-
dc.description.abstractThe effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction products in the model systems with/without melamine were analysed by GC-MS and LC-MS/MS. Impact of melamine on Maillard browning in the above models was also examined by colourimetric methods. It was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reactions to produce new adducts. In addition, the presence of melamine in chemical model systems also affects the formation of Maillard flavours and browning. © 2009 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectInteractionen_HK
dc.subjectLactoseen_HK
dc.subjectMaillard reactionen_HK
dc.subjectMelamineen_HK
dc.subjectStrecker aldehydeen_HK
dc.titleEffects of melamine on the Maillard reaction between lactose and phenylalanineen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=119&issue=1&spage=1&epage=6&date=2010&atitle=Effects+of+melamine+on+the+Maillard+reaction+between+lactose+and+phenylalanineen_HK
dc.identifier.emailChu, IK: ivankchu@hku.hken_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChu, IK=rp00683en_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.07.007en_HK
dc.identifier.scopuseid_2-s2.0-70349792430en_HK
dc.identifier.hkuros169743en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-70349792430&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume119en_HK
dc.identifier.issue1en_HK
dc.identifier.spage1en_HK
dc.identifier.epage6en_HK
dc.identifier.isiWOS:000271818200001-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridMa, J=9248720900en_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridKong, R=35217869000en_HK
dc.identifier.scopusauthoridChu, IK=7103327484en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.citeulike5267020-
dc.identifier.issnl0308-8146-

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