Effects of melamineon the Maillard reaction between lactose and phenylalanine英文电子书.pdf

Food Chemistry 119 (2010) 1–6 Contents lists available at ScienceDirect Food Chemistry journal homepage: /locate/foodchem Rapid Communication Effects of melamine on the Maillard reaction between lactose and phenylalanine Jinyu Ma a, Xiaofang Peng a, Ka-Wing Cheng a, Ricky Kong b, Ivan K. Chu b, Feng Chen a, Mingfu Wang a,* a School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China b Department of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong, China a r t i c l e i n f o a b s t r a c t Article history: The effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction Received 5 June 2009 products in the model systems with/without melamine were analysed by GC–MS and LC–MS/MS. Impact Received in revised form 26 June 2009 of melamine on Maillard browning in the above models was also examined by colourimetric methods. It Accepted 3 July 2009 was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reac- tions to produce new adducts. In addition, the presence of melamine in chemical model systems also affects the formation of Maillard flavours and browning. Keywords: 2009 Elsevier Ltd. All rights reserved. Melamine Maillard reaction Interaction Strecker aldehyde