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Abstract:

The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohydrate mixtures were analysed. The effect of the increase of water activity and temperature during storage of the commercial product was also evaluated. In systems with two and three carbohydrates, a marked decrease of the reaction rate was observed when monosaccharides were partially replaced by lactose, notwithstanding the fact that the former still remained in a higher proportion than lysine. The rate of available lysine loss in lactose-hydrolysed milk was mostly affected by the presence of galactose. The reaction rate constants at aw 0.52 and at 37 and 50 °C were higher than at aw 0.33. However, no significant differences were observed at 60 Deg;C. Temperature is the most important factor to be controlled in order to minimise nutritional deterioration during storage. © 2013 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures
Autor:Naranjo, G.B.; Gonzales, A.S.P.; Leiva, G.E.; Malec, L.S.
Filiación:Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina
Medex D.d. Linhartova Cesta 49 A, 1000 Ljubljana, Slovenia
Palabras clave:Available lysine; Lactose-hydrolysed milk; Maillard reaction; Sugars; Amino acids; Carbohydrates; Chemical reactions; Glycosylation; Hydrolysis; Mixtures; Rate constants; Reaction rates; Sugars; Available lysines; Commercial products; Lactose-hydrolysed milk; Maillard reaction; Milk powder; Related systems; Skim milk powder; Water activity; Reaction kinetics; carbohydrate; galactose; hydrolyase; lactose; lysine; monosaccharide; water; article; chemical reaction; food storage; glass transition temperature; glycation; kinetics; milk; powder; Available lysine; Lactose-hydrolysed milk; Maillard reaction; Sugars; Animals; Carbohydrates; Cattle; Food Storage; Kinetics; Lactose; Lysine; Maillard Reaction; Milk; Powders; Temperature
Año:2013
Volumen:141
Número:4
Página de inicio:3790
Página de fin:3795
DOI: http://dx.doi.org/10.1016/j.foodchem.2013.06.093
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:galactose, 26566-61-0, 50855-33-9, 59-23-4; hydrolyase, 9044-86-4; lactose, 10039-26-6, 16984-38-6, 63-42-3, 64044-51-5; lysine, 56-87-1, 6899-06-5, 70-54-2; water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v141_n4_p3790_Naranjo

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Citas:

---------- APA ----------
Naranjo, G.B., Gonzales, A.S.P., Leiva, G.E. & Malec, L.S. (2013) . The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures. Food Chemistry, 141(4), 3790-3795.
http://dx.doi.org/10.1016/j.foodchem.2013.06.093
---------- CHICAGO ----------
Naranjo, G.B., Gonzales, A.S.P., Leiva, G.E., Malec, L.S. "The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" . Food Chemistry 141, no. 4 (2013) : 3790-3795.
http://dx.doi.org/10.1016/j.foodchem.2013.06.093
---------- MLA ----------
Naranjo, G.B., Gonzales, A.S.P., Leiva, G.E., Malec, L.S. "The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" . Food Chemistry, vol. 141, no. 4, 2013, pp. 3790-3795.
http://dx.doi.org/10.1016/j.foodchem.2013.06.093
---------- VANCOUVER ----------
Naranjo, G.B., Gonzales, A.S.P., Leiva, G.E., Malec, L.S. The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures. Food Chem. 2013;141(4):3790-3795.
http://dx.doi.org/10.1016/j.foodchem.2013.06.093