Erciyes University, Faculty of Engineering, Department of Food Engineering, Kayseri, Turkey.
Food Chem. 2014 Jan 15;143:367-70. doi: 10.1016/j.foodchem.2013.07.135. Epub 2013 Aug 8.
Several techniques have been used for hydroxymethylfurfural (HMF) detection in foods. Most of these involve the protein hydrolysation step process to determine the presence of organic acid with heat treatment. The affinity and separability of HMF to/from some proteins were exhibited in this study. Also, the dependency of HMF level was determined in the presence of some substances such as reductive and non-reductive sugars, gums and polysaccharides due to high temperature and acidity during the hydrolysation stage. Consequently, the HMF levels of the samples were evaluated separately either by no treatment or by the acid-heat treated method. The HMF amount which was measured by the conventional method was found to be dependent on the sample amount. The binding capacity of HMF to casein was about 10% but did not bind to the gluten in the model system. However it was not released from the caseine by acid hydrolysation in the solvent.
已经有几种技术被用于检测食品中的羟甲基糠醛（HMF）。这些方法大多涉及蛋白质水解步骤，以确定经热处理后有机酸的存在。本研究显示了 HMF 与一些蛋白质之间的亲和力和可分离性。此外，由于水解阶段的高温和酸性，HMF 水平还取决于一些物质（如还原和非还原糖、胶和多糖）的存在。因此，样品的 HMF 水平分别通过未经处理或酸热处理方法进行评估。通过常规方法测量的 HMF 量发现取决于样品量。HMF 与酪蛋白的结合能力约为 10%，但在模型系统中不与面筋结合。然而，它并没有通过溶剂中的酸水解从酪蛋白中释放出来。
