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Abstract:

Retention of β-galactosidase activity was analyzed in whey model systems in relation to browning development and physical characteristics of the matrix (degree of matrix compression, crystallinity, glass transition). Amorphous systems were obtained by freeze-drying solutions containing β-galactosidase and reduced lactose milk whey, with or without maltodextrin. Samples (porous or previously compressed) were exposed to atmospheres of relative humidities of 0%, 22% or 44% and stored at 70°C. Remaining enzymatic activity and color development were determined at selected time intervals. The decrease of enzyme activity was simultaneous to browning development, which was in turn accelerated in the low porosity samples and affected by the glass transition of the systems and lactose crystallization. The addition of maltodextrin improved retention of enzyme activity and delayed both browning development and lactose crystallization. © 2003 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems
Autor:Burin, L.; Jouppila, K.; Roos, Y.H.; Kansikas, J.; Buera, M.P.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina
Department of Food Technology, University of Helsinki, P.O. Box 27, 00014 Helsinki, Finland
Dept. of Food and Nutritional Sci., University College, Cork, Ireland
Department of Chemistry, University of Helsinki, P.O. Box 55, Helsinki 00014, Finland
Member Consejo Nac. Invest. Cie. Y., Argentina
Palabras clave:Crystallization; Enzyme activity; Glass transition; Maillard reaction; Porosity; Whey
Año:2004
Volumen:14
Número:6
Página de inicio:517
Página de fin:525
DOI: http://dx.doi.org/10.1016/j.idairyj.2003.11.003
Título revista:International Dairy Journal
Título revista abreviado:Int. Dairy J.
ISSN:09586946
CODEN:IDAJE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v14_n6_p517_Burin

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Citas:

---------- APA ----------
Burin, L., Jouppila, K., Roos, Y.H., Kansikas, J. & Buera, M.P. (2004) . Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems. International Dairy Journal, 14(6), 517-525.
http://dx.doi.org/10.1016/j.idairyj.2003.11.003
---------- CHICAGO ----------
Burin, L., Jouppila, K., Roos, Y.H., Kansikas, J., Buera, M.P. "Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems" . International Dairy Journal 14, no. 6 (2004) : 517-525.
http://dx.doi.org/10.1016/j.idairyj.2003.11.003
---------- MLA ----------
Burin, L., Jouppila, K., Roos, Y.H., Kansikas, J., Buera, M.P. "Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems" . International Dairy Journal, vol. 14, no. 6, 2004, pp. 517-525.
http://dx.doi.org/10.1016/j.idairyj.2003.11.003
---------- VANCOUVER ----------
Burin, L., Jouppila, K., Roos, Y.H., Kansikas, J., Buera, M.P. Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems. Int. Dairy J. 2004;14(6):517-525.
http://dx.doi.org/10.1016/j.idairyj.2003.11.003