Influence of water activity and storage temperature on lysine availability of a milk like system
The effect of water activity (aw) at mild temperatures on the rate constants for available lysine loss was evaluated in a lactose-casein model system. Lactose/casein ratio was the same of milk. Samples were equilibrated at 0.33, 0.43, 0.52, 0.69, 0.85 and 0.98 aw, stored at 37, 50 and 60 °C and lysi...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v35_n9_p849_Malec |
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todo:paper_09639969_v35_n9_p849_Malec2023-10-03T15:54:37Z Influence of water activity and storage temperature on lysine availability of a milk like system Malec, L.S. Pereyra Gonzales, A.S. Naranjo, G.B. Vigo, M.S. Available lysine Casein Maillard reaction Water activity The effect of water activity (aw) at mild temperatures on the rate constants for available lysine loss was evaluated in a lactose-casein model system. Lactose/casein ratio was the same of milk. Samples were equilibrated at 0.33, 0.43, 0.52, 0.69, 0.85 and 0.98 aw, stored at 37, 50 and 60 °C and lysine damage tested by the o-phthaldialdehyde method. At prolonged storage times, lysine damage became considerable at every aw and temperature studied. At 37 and 50 °C, the reaction rate was the highest at 0.52 aw. However, when the temperature was increased the influence of aw was less steep. At 60 °C, kinetic constants for 0.33, 0.43 and 0.52 aw were not significantly different. The activation energies ranged from 117 to 156 kJ mol-1. The highest values corresponded to 0.33 and 0.43 aw, showing a higher temperature dependence of the reaction with decreasing moisture content. © 2002 Elsevier Science Ltd. All rights reserved. Fil:Malec, L.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pereyra Gonzales, A.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Naranjo, G.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Vigo, M.S. 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_09639969_v35_n9_p849_Malec |
| 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 Casein Maillard reaction Water activity |
| spellingShingle |
Available lysine Casein Maillard reaction Water activity Malec, L.S. Pereyra Gonzales, A.S. Naranjo, G.B. Vigo, M.S. Influence of water activity and storage temperature on lysine availability of a milk like system |
| topic_facet |
Available lysine Casein Maillard reaction Water activity |
| description |
The effect of water activity (aw) at mild temperatures on the rate constants for available lysine loss was evaluated in a lactose-casein model system. Lactose/casein ratio was the same of milk. Samples were equilibrated at 0.33, 0.43, 0.52, 0.69, 0.85 and 0.98 aw, stored at 37, 50 and 60 °C and lysine damage tested by the o-phthaldialdehyde method. At prolonged storage times, lysine damage became considerable at every aw and temperature studied. At 37 and 50 °C, the reaction rate was the highest at 0.52 aw. However, when the temperature was increased the influence of aw was less steep. At 60 °C, kinetic constants for 0.33, 0.43 and 0.52 aw were not significantly different. The activation energies ranged from 117 to 156 kJ mol-1. The highest values corresponded to 0.33 and 0.43 aw, showing a higher temperature dependence of the reaction with decreasing moisture content. © 2002 Elsevier Science Ltd. All rights reserved. |
| format |
JOUR |
| author |
Malec, L.S. Pereyra Gonzales, A.S. Naranjo, G.B. Vigo, M.S. |
| author_facet |
Malec, L.S. Pereyra Gonzales, A.S. Naranjo, G.B. Vigo, M.S. |
| author_sort |
Malec, L.S. |
| title |
Influence of water activity and storage temperature on lysine availability of a milk like system |
| title_short |
Influence of water activity and storage temperature on lysine availability of a milk like system |
| title_full |
Influence of water activity and storage temperature on lysine availability of a milk like system |
| title_fullStr |
Influence of water activity and storage temperature on lysine availability of a milk like system |
| title_full_unstemmed |
Influence of water activity and storage temperature on lysine availability of a milk like system |
| title_sort |
influence of water activity and storage temperature on lysine availability of a milk like system |
| url |
http://hdl.handle.net/20.500.12110/paper_09639969_v35_n9_p849_Malec |
| work_keys_str_mv |
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| _version_ |
1807314964940062720 |