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Abstract:

The effect of water activity (aw) at mild temperatures on the rate constants for available lysine loss was evaluated in a lactose-casein model system. Lactose/casein ratio was the same of milk. Samples were equilibrated at 0.33, 0.43, 0.52, 0.69, 0.85 and 0.98 aw, stored at 37, 50 and 60 °C and lysine damage tested by the o-phthaldialdehyde method. At prolonged storage times, lysine damage became considerable at every aw and temperature studied. At 37 and 50 °C, the reaction rate was the highest at 0.52 aw. However, when the temperature was increased the influence of aw was less steep. At 60 °C, kinetic constants for 0.33, 0.43 and 0.52 aw were not significantly different. The activation energies ranged from 117 to 156 kJ mol-1. The highest values corresponded to 0.33 and 0.43 aw, showing a higher temperature dependence of the reaction with decreasing moisture content. © 2002 Elsevier Science Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Influence of water activity and storage temperature on lysine availability of a milk like system
Autor:Malec, L.S.; Pereyra Gonzales, A.S.; Naranjo, G.B.; Vigo, M.S.
Filiación:Departamento de Química Orgánica, Area Bromatología, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina
Palabras clave:Available lysine; Casein; Maillard reaction; Water activity
Año:2002
Volumen:35
Número:9
Página de inicio:849
Página de fin:853
DOI: http://dx.doi.org/10.1016/S0963-9969(02)00088-1
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v35_n9_p849_Malec

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Citas:

---------- APA ----------
Malec, L.S., Pereyra Gonzales, A.S., Naranjo, G.B. & Vigo, M.S. (2002) . Influence of water activity and storage temperature on lysine availability of a milk like system. Food Research International, 35(9), 849-853.
http://dx.doi.org/10.1016/S0963-9969(02)00088-1
---------- CHICAGO ----------
Malec, L.S., Pereyra Gonzales, A.S., Naranjo, G.B., Vigo, M.S. "Influence of water activity and storage temperature on lysine availability of a milk like system" . Food Research International 35, no. 9 (2002) : 849-853.
http://dx.doi.org/10.1016/S0963-9969(02)00088-1
---------- MLA ----------
Malec, L.S., Pereyra Gonzales, A.S., Naranjo, G.B., Vigo, M.S. "Influence of water activity and storage temperature on lysine availability of a milk like system" . Food Research International, vol. 35, no. 9, 2002, pp. 849-853.
http://dx.doi.org/10.1016/S0963-9969(02)00088-1
---------- VANCOUVER ----------
Malec, L.S., Pereyra Gonzales, A.S., Naranjo, G.B., Vigo, M.S. Influence of water activity and storage temperature on lysine availability of a milk like system. Food Res. Int. 2002;35(9):849-853.
http://dx.doi.org/10.1016/S0963-9969(02)00088-1