Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

被引：67
|
作者：
Le, Thao T. [1 ]
Bhandari, Bhesh [1 ]
Deeth, Hilton C. [1 ]
机构：
[1] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 10期
关键词：
milk protein concentrate; MPC80; glucose-added MPC80; lactose-added MPC80; solubility; Maillard reaction; furosine; hydroxylmethylfurfural; HMF; browning; LIQUID-CHROMATOGRAPHIC DETERMINATION; MAILLARD REACTION; LACTOSE CRYSTALLIZATION; FURFURAL COMPOUNDS; LIPID OXIDATION; CROSS-LINKING; FUROSINE; TEMPERATURE; GLYCATION; LYSINE;
D O I：
10.1021/jf2003464
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The solubility and chemical changes due to the Maillard reaction were investigated in milk protein concentrate powder containing 80% protein (MPC80) during storage at temperatures and relative humidities in the ranges of 25-40 degrees C and 44-84%, respectively. The Maillard reaction was studied by measuring furosine (a product of lactosylated protein after digestion with acid) and free hydroxymethylfurfural (HMF) contents by HPLC and L*, a*, b* values with a color-meter. Furosine, free HMF, and browning in MPC80 increased during storage, whereas the solubility decreased. The correlation between the Maillard reaction and solubility loss was explored in modified MPC80 to which glucose was added to enhance the rate of the Maillard reaction. More furosine and brown pigments were observed in the glucose-containing MPC80 than in MPC80 with added lactose. The opposite trend occurred for solubility, suggesting that the Maillard reaction may be a cause of solubility loss in MPC powder.
引用
收藏
页码：5465 / 5473
页数：9
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