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: del PILAR BUERA, M., CHIRIFE, J., RESNIK, S.L.
Formato: JOUR
Acceso en línea: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
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spelling todo:paper_00221147_v55_n3_p697_delPILARBUERA2023-10-03T14:27:01Z Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey del PILAR BUERA, M. CHIRIFE, J. RESNIK, S.L. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
format JOUR
author del PILAR BUERA, M.
CHIRIFE, J.
RESNIK, S.L.
spellingShingle del PILAR BUERA, M.
CHIRIFE, J.
RESNIK, S.L.
Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
author_facet del PILAR BUERA, M.
CHIRIFE, J.
RESNIK, S.L.
author_sort del PILAR BUERA, M.
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
url http://hdl.handle.net/20.500.12110/paper_00221147_v55_n3_p697_delPILARBUERA
work_keys_str_mv AT delpilarbueram nonenzymaticnonoxidativebrowninginhydrolyzedshelfstableconcentratedcheesewhey
AT chirifej nonenzymaticnonoxidativebrowninginhydrolyzedshelfstableconcentratedcheesewhey
AT resniksl nonenzymaticnonoxidativebrowninginhydrolyzedshelfstableconcentratedcheesewhey
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