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 nonreductive 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. (C) 2013 Elsevier Ltd. All rights reserved.
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 nonreductive 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.
