Zusammenfassung
Die Bestimmung des proteingebundenen Maillard-Produktes Pyrralin, eines Lysinderivats mit Pyrrolstruktur, gelang in enzymatischen Hydrolysaten von Proteinen mittels lonenaustauschchromatographie und kombinierter Photodiodenarraymessung und Ninhydrinanfärbung. Das Verfahren erlaubt die gleichzeitige Bestimmung von Pyrralin neben den übrigen Hydrolysataminosäuren sowie säurelabilen Verbindungen wie den Amadori-Produkten und Tryptophan bis zu Gehalten von 500 μg pro kg Protein. Pyrralingehalte in kontrolliert erhitzten Proben stiegen zunächst linear mit der Erhitzungszeit und nahmen nach starkem Erhitzen deutlich ab. Unter drastischen Erhitzungsbedingungen (110°C/5 h) reagierten 5,6% der Lysinreste zum Pyrrolaldehyd.
Summary
Following enzymic hydrolysis, sensitive and unambiguous determination of the protein-bound Maillard compound pyrraline, a lysine derivative with a pyrrol structure, was achieved by ion-exchange chromatography with photodiode array measurement and subsequent ninhydrin detection. The method allows the simultaneous quantification of pyrraline in addition to the common amino acids, as well as acid-labile components such as the Amadori products and tryptophan, at levels lower than 500 μg/kg protein. Values of pyrraline in controlled heated samples first increased linearly with heating time, followed by a significant decomposition after long-term heating. In severely heat-treated samples (110° C for 5 h), up to 5.6% of the initial lysine residues had reacted to the pyrrolaldehyde.
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Henle, T., Klostermeyer, H. Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (“pyrraline”) by ion exchange Chromatography and photodiode array detection. Z Lebensm Unters Forch 196, 1–4 (1993). https://doi.org/10.1007/BF01192975
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DOI: https://doi.org/10.1007/BF01192975