The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures
The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohydrate mixtures were analysed. The effect of the increase of water activity and temperature during storage of the commercial product was also evaluated. In systems with two and three carbohy...
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2013
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v141_n4_p3790_Naranjo http://hdl.handle.net/20.500.12110/paper_03088146_v141_n4_p3790_Naranjo |
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paper:paper_03088146_v141_n4_p3790_Naranjo2023-06-08T15:31:43Z The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Amino acids Carbohydrates Chemical reactions Glycosylation Hydrolysis Mixtures Rate constants Reaction rates Sugars Available lysines Commercial products Lactose-hydrolysed milk Maillard reaction Milk powder Related systems Skim milk powder Water activity Reaction kinetics carbohydrate galactose hydrolyase lactose lysine monosaccharide water article chemical reaction food storage glass transition temperature glycation kinetics milk powder Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Animals Carbohydrates Cattle Food Storage Kinetics Lactose Lysine Maillard Reaction Milk Powders Temperature The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohydrate mixtures were analysed. The effect of the increase of water activity and temperature during storage of the commercial product was also evaluated. In systems with two and three carbohydrates, a marked decrease of the reaction rate was observed when monosaccharides were partially replaced by lactose, notwithstanding the fact that the former still remained in a higher proportion than lysine. The rate of available lysine loss in lactose-hydrolysed milk was mostly affected by the presence of galactose. The reaction rate constants at aw 0.52 and at 37 and 50 °C were higher than at aw 0.33. However, no significant differences were observed at 60 Deg;C. Temperature is the most important factor to be controlled in order to minimise nutritional deterioration during storage. © 2013 Elsevier Ltd. All rights reserved. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v141_n4_p3790_Naranjo http://hdl.handle.net/20.500.12110/paper_03088146_v141_n4_p3790_Naranjo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Amino acids Carbohydrates Chemical reactions Glycosylation Hydrolysis Mixtures Rate constants Reaction rates Sugars Available lysines Commercial products Lactose-hydrolysed milk Maillard reaction Milk powder Related systems Skim milk powder Water activity Reaction kinetics carbohydrate galactose hydrolyase lactose lysine monosaccharide water article chemical reaction food storage glass transition temperature glycation kinetics milk powder Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Animals Carbohydrates Cattle Food Storage Kinetics Lactose Lysine Maillard Reaction Milk Powders Temperature |
| spellingShingle |
Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Amino acids Carbohydrates Chemical reactions Glycosylation Hydrolysis Mixtures Rate constants Reaction rates Sugars Available lysines Commercial products Lactose-hydrolysed milk Maillard reaction Milk powder Related systems Skim milk powder Water activity Reaction kinetics carbohydrate galactose hydrolyase lactose lysine monosaccharide water article chemical reaction food storage glass transition temperature glycation kinetics milk powder Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Animals Carbohydrates Cattle Food Storage Kinetics Lactose Lysine Maillard Reaction Milk Powders Temperature The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| topic_facet |
Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Amino acids Carbohydrates Chemical reactions Glycosylation Hydrolysis Mixtures Rate constants Reaction rates Sugars Available lysines Commercial products Lactose-hydrolysed milk Maillard reaction Milk powder Related systems Skim milk powder Water activity Reaction kinetics carbohydrate galactose hydrolyase lactose lysine monosaccharide water article chemical reaction food storage glass transition temperature glycation kinetics milk powder Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Animals Carbohydrates Cattle Food Storage Kinetics Lactose Lysine Maillard Reaction Milk Powders Temperature |
| description |
The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohydrate mixtures were analysed. The effect of the increase of water activity and temperature during storage of the commercial product was also evaluated. In systems with two and three carbohydrates, a marked decrease of the reaction rate was observed when monosaccharides were partially replaced by lactose, notwithstanding the fact that the former still remained in a higher proportion than lysine. The rate of available lysine loss in lactose-hydrolysed milk was mostly affected by the presence of galactose. The reaction rate constants at aw 0.52 and at 37 and 50 °C were higher than at aw 0.33. However, no significant differences were observed at 60 Deg;C. Temperature is the most important factor to be controlled in order to minimise nutritional deterioration during storage. © 2013 Elsevier Ltd. All rights reserved. |
| title |
The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| title_short |
The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| title_full |
The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| title_fullStr |
The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| title_full_unstemmed |
The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| title_sort |
kinetics of maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v141_n4_p3790_Naranjo http://hdl.handle.net/20.500.12110/paper_03088146_v141_n4_p3790_Naranjo |
| _version_ |
1768545785244286976 |