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Abstract:

The kinetics of the Maillard reaction in skim milk powder was studied at a wide range of water activities (0.31-0.98) under storage at mildly elevated temperature conditions (37, 50 and 60 °C). The reaction rate was determined by the loss of available lysine content using the o-phthaldialdehyde method. Water activity affected the rate of loss of lysine above the glass transition temperature only at high water activity values. However, the mobility of the reactants seemed to play a role in damage to lysine, as the rate constant decreased considerably at temperatures close to the glass transition. Crystallization of lactose did not affect the rate constant values. Water activity did not influence the temperature-dependence of the reaction rate, although a significant increase in activation energy was observed in the vicinity of the glass transition temperature. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
Autor:Pereyra Gonzales, A.S.; Naranjo, G.B.; Leiva, G.E.; Malec, L.S.
Filiación:Departamento de Química Orgánica, Area Química y Microbiología de Alimentos, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina
Palabras clave:Effect of water; Elevated temperature; Glass transition temperature; High water; Maillard reaction; Mild temperatures; Milk powder; O-phthaldialdehyde; Skim milk powder; Temperature dependence; Water activity; Activation energy; Amino acids; Dairy products; Glass; Rate constants; Reaction kinetics; Sugars; Superconducting transition temperature; Glass transition
Año:2010
Volumen:20
Número:1
Página de inicio:40
Página de fin:45
DOI: http://dx.doi.org/10.1016/j.idairyj.2009.07.007
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_v20_n1_p40_PereyraGonzales

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Citas:

---------- APA ----------
Pereyra Gonzales, A.S., Naranjo, G.B., Leiva, G.E. & Malec, L.S. (2010) . Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures. International Dairy Journal, 20(1), 40-45.
http://dx.doi.org/10.1016/j.idairyj.2009.07.007
---------- CHICAGO ----------
Pereyra Gonzales, A.S., Naranjo, G.B., Leiva, G.E., Malec, L.S. "Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures" . International Dairy Journal 20, no. 1 (2010) : 40-45.
http://dx.doi.org/10.1016/j.idairyj.2009.07.007
---------- MLA ----------
Pereyra Gonzales, A.S., Naranjo, G.B., Leiva, G.E., Malec, L.S. "Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures" . International Dairy Journal, vol. 20, no. 1, 2010, pp. 40-45.
http://dx.doi.org/10.1016/j.idairyj.2009.07.007
---------- VANCOUVER ----------
Pereyra Gonzales, A.S., Naranjo, G.B., Leiva, G.E., Malec, L.S. Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures. Int. Dairy J. 2010;20(1):40-45.
http://dx.doi.org/10.1016/j.idairyj.2009.07.007