Naslov
The Maillard reactions in wheat seeds aged under different storage conditions

Autori
Strelec, Ivica ; Ugarčić-Hardi, Žaneta ; Hlevnjak, Mario

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the HDBMB 2006, Congress of the Croatian Society of Biochemistry and Molecular Biology on the occasion of the 30th Anniversary with international participation / Kovarik, Z. - Zagreb : Hrvatsko društvo za biokemiju i molekularnu biologiju (HDBMB), 2006, 135-135

Skup
Congress of the Croatian Society of Biochemistry and Molecular Biology HDBMB 2006 on the occasion of the 30th Anniversary with international participation

Mjesto i datum
Vodice, Hrvatska, 03.10.2006. - 07.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Maillard reactions; ageing; wheat seeds

Sažetak
Maillard reactions are a series of complex reactions that occur following an initial carbonyl-amine reaction. Their role in the ageing process of human and animal system has been reviewed extensively, while few data exists regarding Maillard reactions during seed ageing. Especially is deficient data on Amadori and Maillard reactions in wheat seeds. In present study, we have investigated occurrence of protein modification by Amadori and Maillard reactions in wheat seeds during ageing at different storage conditions (4°C/40 % RH ; 25°C/45 % RH ; 40°C/45 % RH) over 10 month period. Spectrofluorimetric determination of Maillard products (AGE - advanced glycosylation end-products) of partially purified proteins extracted from aged seeds revealed increase of protein fluorescence at 325/425 nm (excitation/emission wavelength). The highest increase of Maillard products, expressed as FAST index, were observed for seeds aged at 40°C/45 % RH, followed by storage at 25°C/45 % RH, while seeds kept at 4°C/40 % RH didn’ t show significant accumulation of Maillard products over 10 month period. Similar pattern of accumulation was observed for Amadori products determined by nitroblue tetrazolium method. Obtained data indicate that a wheat seed ageing during storage is associated with protein modification by Amadori and Maillard reactions ; however, the contribution of these reactions varies under different storage conditions.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA