Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation

Autor: Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, Valentin Rauh, Lotte Bach Larsen, Søren Drud-Heydary Nielsen

Publikováno v: Foods, Vol 11, Iss 10, p 1525 (2022)

Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been inve

Externí odkaz: https://doaj.org/article/d4db4806cc414b008d55230bb0e49136

Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics

Autor: Miguel Aguilera-Toro, Martin Laage Kragh, Amalie Vestergård Thomasen, Vittoria Piccini, Valentin Rauh, Yinghua Xiao, Lars Wiking, Nina A. Poulsen, Lisbeth Truelstrup Hansen, Lotte B. Larsen

Publikováno v: Aguilera-Toro, M, Kragh, M L, Thomasen, A V, Piccini, V, Rauh, V, Xiao, Y, Wiking, L, Poulsen, N A, Hansen, L T & Larsen, L B 2023, ' Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics ', International Journal of Food Microbiology, vol. 391-393, 110147 . https://doi.org/10.1016/j.ijfoodmicro.2023.110147
Aguilera Toro, M, Kragh, M L, Thomasen, A V, Piccini, V, Rauh, V, Xiao, Y, Wiking, L, Poulsen, N A, Hansen, L T & Larsen, L B 2023, ' Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics ', International Journal of Food Microbiology, vol. 391-393, 110147 . https://doi.org/10.1016/j.ijfoodmicro.2023.110147

AprX is an alkaline metalloprotease produced by Pseudomonas spp. and encoded by its initial gene of the aprX-lipA operon. The intrinsic diversity among Pseudomonas spp. regarding their proteolytic activity is the main challenge for the development of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::467d25e52e31fdd85277110f4d02b496
https://orbit.dtu.dk/en/publications/8bc2d736-e00c-4403-a7a8-5f26abdb7376

Gelation behavior of milk protein isolate and micellar casein concentrate produced by micro‐ or ultrafiltration in combination with various extent of diafiltration

Autor: Ozgenur Coskun, Lars Wiking, Valentin Rauh, Milena Corredig

Publikováno v: Coskun, O, Wiking, L, Rauh, V & Corredig, M 2022, ' Gelation behavior of milk protein isolate and micellar casein concentrate produced by micro- or ultrafiltration in combination with various extent of diafiltration ', 5th Food Structure and Functionality Symposium, Cork, Ireland, 18/09/2022-21/09/2022 .
Aarhus University

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::afa537cbd62dc4ab781b56bba76608d6
https://pure.au.dk/portal/da/publications/gelation-behavior-of-milk-protein-isolate-and-micellar-casein-concentrate-produced-by-micro-or-ultrafiltration-in-combination-with-various-extent-of-diafiltration(b1ab3d36-d0a7-440f-9d40-58caa906972d).html

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

Autor: John Sørensen, Marianne N. Lund, Colin Ray, Mikael Agerlin Petersen, Valentin Rauh, Sandra S. Waehrens, Wender L.P. Bredie, Bente Danielsen, Therese Jansson

Publikováno v: International Dairy Journal. 95:25-34

Ultra-high temperature (UHT) processed lactose-reduced milk containing added green tea extract (GTE) at two concentrations (0.1% and 0.25%) was stored at 22 ± 2 °C for one year. The effect of GTE addition on physical stability, protein binding, and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3f7c990e8e555b6b69655093d2278cc2
https://doi.org/10.1016/j.idairyj.2019.03.007

Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage

Autor: Sarah Bisgaard Olesen, Mahesha M. Poojary, Valentin Rauh, Marianne N. Lund, Wei Zhang

Publikováno v: Poojary, M M, Zhang, W, Olesen, S B, Rauh, V & Lund, M N 2020, ' Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage ', Journal of Agricultural and Food Chemistry, vol. 68, no. 48, pp. 14261-14273 . https://doi.org/10.1021/acs.jafc.0c05995

Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4054c85f11315e1f3257c9497ba85810
https://pubmed.ncbi.nlm.nih.gov/33201715