Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages

✍ Scribed by Miryam Amigo-Benavent; Mar Villamiel; M. Dolores del Castillo

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 364 KB
• Volume: 30
• Category: Article
• ISSN: 1615-9306
• DOI: 10.1002/jssc.200600437

✦ Synopsis

Abstract

Furosine, generated by acid hydrolysis of fructosyllysine, an early Maillard reaction product, is a highly valuable indicator of food quality and, more specifically, of food protein quality. Ion pair RP‐HPLC and CZE techniques were employed to determine furosine content in beverages based on soymilk (n = 15) and cow's milk supplemented with soy isoflavones (n = 1). The levels of furosine found in the samples ranged from 25.55 ± 0.18 to 170.72 ± 10.4 mg/100 g of protein by HPLC and from 28.67 ± 1.84 to 161.25 ± 5.78 mg/100 g of protein by CZE. Results obtained by both analytical techniques do not differ significantly (__p >__0.05), confirming their feasibility for furosine analysis in soy‐based products.