Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey

The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a s...

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Autores principales: Buera, María del Pilar, Resnik, Silvia Liliana
Publicado: 1990
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n3_p697_delPILARBUERA
http://hdl.handle.net/20.500.12110/paper_00221147_v55_n3_p697_delPILARBUERA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v55_n3_p697_delPILARBUERA
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spelling paper:paper_00221147_v55_n3_p697_delPILARBUERA2023-06-08T14:46:13Z Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey Buera, María del Pilar Resnik, Silvia Liliana The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a strong inhibitory effect on caramelization browning in model systems in which no amino compounds were added. This inhibitory effect was less important in model systems containing whey proteins and in HCCW in which Maillard's browning is the main mechanism of darkening. Effects of pH and temperature were similar to that previously reported for nonhydrolyzed concentrated cheese whey, as well as for many model systems containing sugars and amino acids. Copyright © 1990, Wiley Blackwell. All rights reserved Fil:del PILAR BUERA, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:RESNIK, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1990 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n3_p697_delPILARBUERA http://hdl.handle.net/20.500.12110/paper_00221147_v55_n3_p697_delPILARBUERA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a strong inhibitory effect on caramelization browning in model systems in which no amino compounds were added. This inhibitory effect was less important in model systems containing whey proteins and in HCCW in which Maillard's browning is the main mechanism of darkening. Effects of pH and temperature were similar to that previously reported for nonhydrolyzed concentrated cheese whey, as well as for many model systems containing sugars and amino acids. Copyright © 1990, Wiley Blackwell. All rights reserved
author Buera, María del Pilar
Resnik, Silvia Liliana
spellingShingle Buera, María del Pilar
Resnik, Silvia Liliana
Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
author_facet Buera, María del Pilar
Resnik, Silvia Liliana
author_sort Buera, María del Pilar
title Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
title_short Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
title_full Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
title_fullStr Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
title_full_unstemmed Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
title_sort nonenzymatic nonoxidative browning in hydrolyzed shelf‐stable concentrated cheese whey
publishDate 1990
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n3_p697_delPILARBUERA
http://hdl.handle.net/20.500.12110/paper_00221147_v55_n3_p697_delPILARBUERA
work_keys_str_mv AT bueramariadelpilar nonenzymaticnonoxidativebrowninginhydrolyzedshelfstableconcentratedcheesewhey
AT resniksilvialiliana nonenzymaticnonoxidativebrowninginhydrolyzedshelfstableconcentratedcheesewhey
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