Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
| Autor: | Işıl Gürsul Aktağ, Aytül Hamzalıoğlu, Vural Gökmen |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Chemistry 010401 analytical chemistry Lysine Fortification food and beverages Food composition data 01 natural sciences 0104 chemical sciences 03 medical and health sciences Maillard reaction symbols.namesake chemistry.chemical_compound Hydrolysis fluids and secretions Milk products symbols Composition (visual arts) Food science Lactose Food Science |
| Zdroj: | Journal of Food Composition and Analysis. 84:103308 |
| ISSN: | 0889-1575 |
| Popis: | This study aimed to survey the content of Maillard reaction products in different UHT-treated milk products and to assess how formation of these products and lysine blockage is affected by the composition. For this purpose, different commercial UHT milks including milk (whole, semi-skimmed and skimmed), lactose-hydrolyzed, protein-fortified, lactose-hydrolyzed protein fortified and follow-on infant milks were analyzed. Among the Maillard reaction products, dicarbonyl compounds, 5-hydroxymethylfurfural, furosine, N-e-carboxymethyllysine and N-e-carboxyethyllysine were monitored. The results showed that fortification of UHT milks with protein and carbohydrates as well as hydrolysis of lactose promoted the Maillard reaction. Among the dicarbonyl compounds, 3-deoxyglucosone formation, which was the dominant dicarbonyl compound in milks, varied between 3.12–12.67 mg/L, 13.45–21.98 mg/L and 4.59–40.38 mg/L in lactose hydrolyzed, lactose-hydrolyzed protein-fortified and follow-on infant milks whereas it was 0.22-0.40 mg/L in milks, respectively. Similarly, 5-hydroxymethylfurfural could not be detected in milks, whereas mean 5-hydroxymethylfurfural concentration was found to be 56.3 mg/L and 31.5 mg/L in protein-fortified milks and lactose-hydrolyzed protein-fortified milks, respectively. Accordingly, % blocked lysine, furosine, N-e-carboxymethyllysine and N-e-carboxyethyllysine content of different UHT milks were found to be significantly higher than milks (p |
| Databáze: | OpenAIRE |
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