Hydroxymethylfurfural content of some commercial whey protein concentrates

被引：0
|
作者：
Dogan, M [1 ]
Sienkiewicz, T
Oral, RA
机构：
[1] Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey
[2] Tech Univ, Fac Proc Sci, Inst Food Technol & Food Chem, Dept Food Anal, D-13355 Berlin, Germany
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2005年 / 60卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, commercial whey protein concentrate (WPC) samples were analyzed for hydroxymethylfurfural (HMF) content. Samples had apparent density (AD) and moisture content similar to those reported in the literature. In all samples of WPC HMF was found. The amount of HMF in samples varied from 9.86+/-0.52 to 26.59+/-2.44 mu mole 100 g(-1). The mean value of the 9 analyzed samples was 17.95+/-1.62 mu mole HMF 100 g(-1) product. HMF content should be under consideration for end product quality and nutritional value. In general terms, the formation of HMF in typical WPC maybe an indication of differences in processing conditions. Thus, HMF level of WPC should be further considered as a criterion in the specification of WPC.
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页码：309 / 311
页数：3
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