Isolation and characterization of 3-deoxypentulose and its determination in heated milk-Reference-Cited by-同舟云学术

Isolation and characterization of 3-deoxypentulose and its determination in heated milk

Published:1992-11 Issue:4 Volume:59 Page:507-515
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Troyano Esperanza,Olano Agustin,Jimeno Maria Luisa,Sanz Jesus,Martínez-Castro Isabel

Abstract

SummaryThe presence of 3-deoxypentulose in heated milk is reported. This compound has been isolated from alkaline solutions of lactose and characterized by spectroscopic and Chromatographie techniques. Gas Chromatographic analysis of free monosaccharides of milk revealed two peaks corresponding to 3-deoxypentulose in commercial sterilized milk samples, in a concentration range of 30–50 mg/1. Its concentration increased with temperature and length of time of processing.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference20 articles.

1. Gas chromatographic analysis of free monosaccharides in milk

2. Changes in the carbohydrate fraction of milk during heating processes

3. γ-Radiolysis of cellobiose in N2O saturated aqueous solution. Identification of the products;Dizdaroglu;Zeitschrift für Naturforschung,1973

4. 2-C-carboxyaldoses and aldonic acids from cellobiose, maltose, and 4-O-methyl-d-glucose with 2-anthraquinone-sulfonic acid

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Derivatization of carbohydrates for GC and GC–MS analyses;Journal of Chromatography B;2011-05

2. Glycation products in infant formulas: chemical, analytical and physiological aspects;Amino Acids;2010-10-16

3. Isolation and identification of 3,4-dideoxypentosulose as specific degradation product of oligosaccharides with 1,4-glycosidic linkages;European Food Research and Technology;2006-02-17

4. Kinetics of the Early Maillard Reaction During Heating of Milk;Maillard Reactions in Chemistry, Food and Health;2005

5. A new imidazolinone resulting from the reaction of peptide-bound arginine and oligosacccharides with 1,4-glycosidic linkages;European Food Research and Technology;2004-02-01