Color formation in dehydrated modified whey powder systems as affected by compression and T(g)
Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the ma...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00218561_v48_n11_p5263_Burin |
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todo:paper_00218561_v48_n11_p5263_Burin2023-10-03T14:21:00Z Color formation in dehydrated modified whey powder systems as affected by compression and T(g) Burin, L. Jouppila, K. Roos, Y. Kansikas, J. Del Pilar Buera, M. Browning Compression Glass transition Whey powder milk protein whey protein article color colorimetry compression dairy product desiccation dry powder food preservation food storage glycation heat protein isolation reaction analysis spectrometry temperature thermodynamics whey Color Colorimetry Dairy Products Food Preservation Heat Maillard Reaction Milk Proteins Thermodynamics Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the matrix, either porous or mechanically compressed, or to storage above the T(g) of anhydrous whey systems. Sweet whey (W), reduced minerals whey (WRM), whey protein isolate (WPI), and whey protein concentrate (WPC) were stored in ovens at selected temperatures. Colorimetric measurements were performed with a spectrocolorimeter, thermal analyses (TGA) by means of a thermobalance, and glass transition temperature studies by DSC. The browning order in the vials and in the compressed systems followed the order W > WRM > WPC > WPI. k(w2), the slope of the second linear segment of the TGA curve, was related to the loss of water due to nonenzymatic browning (NEB). Browning development was in good relationship with this loss of weight. In the glassy state, the compressed systems developed higher rates of browning and weight loss (assigned to NEB reactions) than the porous systems. Reaction rates in both (porous and compressed) systems became similar as (T - T(g)) increased. Fil:Burin, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Del Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218561_v48_n11_p5263_Burin |
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Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Browning Compression Glass transition Whey powder milk protein whey protein article color colorimetry compression dairy product desiccation dry powder food preservation food storage glycation heat protein isolation reaction analysis spectrometry temperature thermodynamics whey Color Colorimetry Dairy Products Food Preservation Heat Maillard Reaction Milk Proteins Thermodynamics |
| spellingShingle |
Browning Compression Glass transition Whey powder milk protein whey protein article color colorimetry compression dairy product desiccation dry powder food preservation food storage glycation heat protein isolation reaction analysis spectrometry temperature thermodynamics whey Color Colorimetry Dairy Products Food Preservation Heat Maillard Reaction Milk Proteins Thermodynamics Burin, L. Jouppila, K. Roos, Y. Kansikas, J. Del Pilar Buera, M. Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
| topic_facet |
Browning Compression Glass transition Whey powder milk protein whey protein article color colorimetry compression dairy product desiccation dry powder food preservation food storage glycation heat protein isolation reaction analysis spectrometry temperature thermodynamics whey Color Colorimetry Dairy Products Food Preservation Heat Maillard Reaction Milk Proteins Thermodynamics |
| description |
Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the matrix, either porous or mechanically compressed, or to storage above the T(g) of anhydrous whey systems. Sweet whey (W), reduced minerals whey (WRM), whey protein isolate (WPI), and whey protein concentrate (WPC) were stored in ovens at selected temperatures. Colorimetric measurements were performed with a spectrocolorimeter, thermal analyses (TGA) by means of a thermobalance, and glass transition temperature studies by DSC. The browning order in the vials and in the compressed systems followed the order W > WRM > WPC > WPI. k(w2), the slope of the second linear segment of the TGA curve, was related to the loss of water due to nonenzymatic browning (NEB). Browning development was in good relationship with this loss of weight. In the glassy state, the compressed systems developed higher rates of browning and weight loss (assigned to NEB reactions) than the porous systems. Reaction rates in both (porous and compressed) systems became similar as (T - T(g)) increased. |
| format |
JOUR |
| author |
Burin, L. Jouppila, K. Roos, Y. Kansikas, J. Del Pilar Buera, M. |
| author_facet |
Burin, L. Jouppila, K. Roos, Y. Kansikas, J. Del Pilar Buera, M. |
| author_sort |
Burin, L. |
| title |
Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
| title_short |
Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
| title_full |
Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
| title_fullStr |
Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
| title_full_unstemmed |
Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
| title_sort |
color formation in dehydrated modified whey powder systems as affected by compression and t(g) |
| url |
http://hdl.handle.net/20.500.12110/paper_00218561_v48_n11_p5263_Burin |
| work_keys_str_mv |
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