@prefix pubblicazioni: . @prefix unitaDiPersonaleInterno: . @prefix prodotto: . unitaDiPersonaleInterno:MATRICOLA8141 pubblicazioni:autoreCNRDi prodotto:ID228147 . @prefix prodottidellaricerca: . @prefix istituto: . istituto:CDS017 prodottidellaricerca:prodotto prodotto:ID228147 . @prefix rdf: . @prefix retescientifica: . prodotto:ID228147 rdf:type retescientifica:ProdottoDellaRicerca , prodotto:TIPO1101 . @prefix rdfs: . prodotto:ID228147 rdfs:label "Formation of colored Maillard reaction products in a gluten-glucose model system (Articolo in rivista)"@en . @prefix xsd: . prodotto:ID228147 pubblicazioni:anno "1999-01-01T00:00:00+01:00"^^xsd:gYear ; pubblicazioni:doi "10.1016/S0308-8146(99)00058-8"^^xsd:string . @prefix skos: . prodotto:ID228147 skos:altLabel "
FoglianoV, Monti SM, Musella T, Randazzo G, Ritieni A (1999)
Formation of colored Maillard reaction products in a gluten-glucose model system
in Food chemistry
"^^rdf:HTML ; pubblicazioni:autori "FoglianoV, Monti SM, Musella T, Randazzo G, Ritieni A"^^xsd:string ; pubblicazioni:paginaInizio "293"^^xsd:string ; pubblicazioni:paginaFine "299"^^xsd:string ; pubblicazioni:numeroVolume "66"^^xsd:string . @prefix ns10: . prodotto:ID228147 pubblicazioni:rivista ns10:ID339802 ; pubblicazioni:affiliazioni "Dipartimento di Scienza degli Alimenti, Universita\u00C1 di Napoli \\\"Federico II'', Parco Gussone, 80055, Portici, Napoli, Italy"^^xsd:string ; pubblicazioni:titolo "Formation of colored Maillard reaction products in a gluten-glucose model system"^^xsd:string ; prodottidellaricerca:abstract "A pasta model system consisting of durum wheat gluten proteins and glucose was heated at di\u0080erent times and temperatures under wet (6.6% water) and dry conditions in order to study conditions which promote the formation of Maillard compounds in pasta. Formation of coloured compounds was very slow up to 120C and increased seven-fold at 150C. Under wet conditions, the coloured material formed could be better extracted with polar solvents whereas, under dry conditions, more hydrophobic coloured compounds were extracted. Methanol extracts of the wet and dry gluten\u00B1glucose mixtures were separated by HPLC gel filtration. Two high molecular weight peaks were collected. They showed di\u0080erent UV-vis properties: the \u00AErst peak was colourless and the second one was brown and was absent from extracts of gluten heated without glucose. Both peaks were dialysed through a 12-kDa membrane and analysed by C18 reverse phase HPLC with diode array detection before and after tryptic hydrolysis. Analysis of chromatograms revealed that coloured compounds were present only in peak 2 and were better detectable after proteolysis. It is concluded that, in the gluten-glucose system, coloured low molecular weight molecules became entrapped in the high molecular weight polymers formed by gluten proteins and that trypsin treatment of gluten favours the release of the coloured compounds."@en ; prodottidellaricerca:prodottoDi istituto:CDS017 ; pubblicazioni:autoreCNR unitaDiPersonaleInterno:MATRICOLA8141 . @prefix parolechiave: . prodotto:ID228147 parolechiave:insiemeDiParoleChiave . ns10:ID339802 pubblicazioni:rivistaDi prodotto:ID228147 . parolechiave:insiemeDiParoleChiaveDi prodotto:ID228147 .