Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction
| Autor: | Sílvia De Lamo-Castellví, Jorge Mellado-Carretero, Carme Güell, Wael Kaade, Montserrat Ferrando |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Spectrophotometry
Infrared 030309 nutrition & dietetics Infrared spectroscopy Fluorescence spectroscopy Chemometrics 03 medical and health sciences symbols.namesake Gum Arabic 0404 agricultural biotechnology Polysaccharides Spectrophotometry Browning medicine 0303 health sciences Chromatography medicine.diagnostic_test Fourier Analysis Chemistry Proteins 04 agricultural and veterinary sciences 040401 food science Carboxymethyl cellulose Maillard Reaction Maillard reaction Attenuated total reflection Emulsifying Agents Multivariate Analysis symbols Food Science medicine.drug |
| Zdroj: | Journal of food scienceReferences. 84(10) |
| ISSN: | 1750-3841 |
| Popis: | 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 °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. |
| Databáze: | OpenAIRE |
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