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.
Documento: | Artículo |
Título: | Color formation in dehydrated modified whey powder systems as affected by compression and T(g) |
Autor: | Burin, L.; Jouppila, K.; Roos, Y.; Kansikas, J.; Del Pilar Buera, M. |
Filiación: | Department of Food Technology, University of Helsinki, Latokartanonkaari 7, FIN-00014 Helsinki, Finland Dept. of Food Science and Technology, University College, Cork, Ireland Department of Chemistry, University of Helsinki, P.O. Box 55, FIN-00014 Helsinki, Finland Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina Universidad de Buenos Aires, Argentina |
Palabras clave: | 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 |
Año: | 2000 |
Volumen: | 48 |
Número: | 11 |
Página de inicio: | 5263 |
Página de fin: | 5268 |
DOI: | http://dx.doi.org/10.1021/jf000240y |
Título revista: | Journal of Agricultural and Food Chemistry |
Título revista abreviado: | J. Agric. Food Chem. |
ISSN: | 00218561 |
CODEN: | JAFCA |
CAS: | Milk Proteins; whey protein |
Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v48_n11_p5263_Burin |