Original scientific paper

Accumulation of Amadori and Maillard Products in Wheat Seeds Aged under Different Storage Conditions

Ivica Strelec orcid.org/0000-0003-3999-8499 ; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Žaneta Ugarčić-Hardi ; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Mario Hlevnjak ; Faculty of Science, University of Zagreb, Zagreb, Croatia

Abstract

Occurrence of protein modification by Amadori and Maillard reactions in wheat seeds during ageing at different temperatures and relative humidities (RH) has been investigated over 12 month period. Spectrofluorimetric determination of Maillard 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 was observed for seeds aged at 40 °C, RH = 45 %, followed by storage at 25 °C, RH = 45 % and storage at warehouse conditions (10–30 °C, RH = 40–70 %), while seeds kept at 4 °C, RH = 40 % did not show significant accumulation of Maillard products. Similar pattern of accumulation were observed for Amadori products, except for seeds aged at 40 °C, RH = 45 %, where products decreased after 270 days of storage. 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.

Keywords

advanced glycosylation-end products; Amadori products; Maillard products; seed ageing; wheat

Hrčak ID:

23436

URI

https://hrcak.srce.hr/23436

Publication date:

15.4.2008.

Visits: 2.520 *