Journal of Agricultural and Food Chemistry · 2011 · 98 citations · 30 references
AgricultureDairy ScienceFood ScienceFood AnalysisFood ChemistryMilk ChemistryDairy Product Shelf LifeMilk ColorMilk PigmentsMilk ProteinsPhysicochemical Properties Of MilkProteins In FoodsMaillard Pigments In MilkMaillard Reaction In MilkMaillard Reaction PigmentsMilk Protein ConcentratesMilk Protein SolubilityProtein BrowningSolubilityStorage-induced Composition Changes
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 °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.
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Effect of heating on Maillard reactions in milk
M.A.J.S. van Boekel · Food Chemistry · 1998 · 564 citations
Effects of storage temperature on the solubility of milk protein concentrate (MPC85)
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