Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

Abstract

The formation of hydroxymethylfurfural, nonenzymatic brown coloured compounds and free sulphydryl groups in goat milk was studied during heating at 75-95°C. Analysis of kinetic data suggested that formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds followed zero order reaction kinetics, while formation of free sulphydryl groups during heating varied depending on heating time. A good linear correlation (r = 0.839) was found between brown coloured compounds and hydroxymethylfurfural content in milk samples during heating. Activation energies (E a ) for the formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds were 96.31 and 69.79 kJ ⁄ mol, respectively.

Nε‐carboxymethyllysine and Nε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

“…Boonchiangma et al 24 reported that the activation energy of HMF in honey stored at 25-85°C for 0-14 days was 135.4-139.6 kJ mol −1 . Güneşer et al 25 reported that the activation energy of HMF in goat milk heated at 25-85°C for 9 h was 96.31 kJ mol −1 . These results indicate that the formation of free and protein-bound CML and CEL in braised chicken legs was less affected by temperature than by other glycation products such as HMF.…”

“…reported that the activation energy of HMF in honey stored at 25–85 °C for 0–14 days was 135.4–139.6 kJ mol −1 . Güneşer et al 25 . reported that the activation energy of HMF in goat milk heated at 25–85 °C for 9 h was 96.31 kJ mol −1 .…”