Quantification of Maillard reaction products in animal feed

Thomas Hofmann, Anne Christin Engling, Siriwan Martens, Olaf Steinhöfel, Thomas Henle

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

Original languageEnglish
Pages (from-to)253-256
Number of pages4
JournalEuropean Food Research and Technology
Volume246
Issue number1
DOIs
StatePublished - 1 Jan 2020
Externally publishedYes

Keywords

  • Cattle feed
  • Furosine
  • Glycation
  • Maillard reaction
  • Methylglyoxal-derived hydroimidazolone 1 (MG-H1)
  • N-ε-(carboxymethyl)lysine (CML)
  • Pyrraline

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