Autor según el artículo: Mellado-Carretero, Jorge; Kaade, Wael; Ferrando, Montserrat; Gueell, Carme; de Lamo-Castellvi, Silvia;
Departamento: Enginyeria Química
Autor/es de la URV: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Palabras clave: Systems Stability Multivariate data analysis Maillard reaction Infrared spectroscopy Emulsions Complexes maillard reaction infrared spectroscopy
Resumen: The aim of this work was to study the potential of using infrared spectroscopy and chemometrics to monitor Maillard reaction. Sodium caseinate (NaCAS) and gum Arabic (GA) or sodium carboxymethyl cellulose (CMC) powders were mixed at 1:1, spray-dried, and incubated at 60 degrees C and 76% of relative humidity from 0 to 72 hr. Sample infrared spectra were collected, and browning degree, conjugation efficiency, and stabilization properties of the conjugates were analyzed by spectrophotometry, fluorescence spectroscopy, turbidity, and zeta potential measurements. Pairwise soft independent modeling of class analogy (SIMCA) models showed significant chemical differences among NaCAS-GA mixtures incubated for 0 (Control) and 16 hr, attributed to functional groups linked to different Maillard reaction products such as Schiff's base and pyridine compounds. Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of protein-polysaccharide conjugates by Maillard reaction. Practical Application Protein-polysaccharide conjugates obtained by Maillard reaction are currently used as novel food emulsifiers. However, conventional methods to study this chemical reaction are time consuming or involve the use of toxic and harmful reactants. Infrared spectroscopy combined with multivariate analysis is evaluated to be used as a rapid tool to monitor Maillard reaction.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias iii Engenharias ii Enfermagem Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física
ISSN: 00221147
Direcció de correo del autor: montse.ferrando@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat
Identificador del autor: 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-5261-6806
Fecha de alta del registro: 2023-02-22
Referencia al articulo segun fuente origial: Journal Of Food Science. 84 (10): 2777-2784
Referencia de l'ítem segons les normes APA: Mellado-Carretero, Jorge; Kaade, Wael; Ferrando, Montserrat; Gueell, Carme; de Lamo-Castellvi, Silvia; (2019). Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction. Journal Of Food Science, 84(10), 2777-2784. DOI: 10.1111/1750-3841.14782
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1111/1750-3841.14782
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2019
Tipo de publicación: Journal Publications
Repositori URV