The effects of free radicals and metal ion on milk protein β‐lactoglobulin (<scp>BLG</scp>) glyco‐oxidation

Shen, Yixiao; Dong, Qi; Yu, Ziyin; Kong, Youmeng; Kong, Yiru; Yan, Haixia; Chen, Xu; Liu, Ling

doi:10.1111/ijfs.16434

Cited by 5 publications

(1 citation statement)

References 35 publications

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“…The maximum FI of the control group was 188.16 (at an emission wavelength of 358.4 nm), whereas the samples sterilized under 60 • C-20 min, 60 • C-35 min, and 65 • C-40 min conditions showed a maximum FI of 173.97 (360.8 nm), 167.95 (361 nm), and 164.41 (361.2 nm), respectively. It can be seen that the maximum FI of LFM shifted to the long-wave direction after LTLT, and the FI decreased significantly with the increase in the pasteurization intensity as compared to the control group, which may be due to the fact that the hydrolyzed glucose and galactose combined with partially unhydrolyzed lactose and protein shielded the tryptophan, exposing the tryptophan residues to the hydrophilic environment [47,48], which indicated that some small molecules of fluorescence substances were generated at the end of the MR and that the LTLT facilitated the MR. As shown in Figure 10b, the maximum FI of LFM reached 165.37 (359 nm), 160.81 (360.8 nm), and 159.97 (359.4 nm) after pasteurization at 70 °C-15 s, 80 °C-30 s, and 90 °C-30 s conditions, respectively. The FI of LFM after HTST was lower than that of the control group, and the FI decreased with the increase in the pasteurization intensity, and the wavelengths of its maximum FI ranged from 359 to 360.8 nm; therefore, the HTST is beneficial to the MR, which is consistent with the results of the LTLT.…”

Section: Color Change During Storage At 37 • Cmentioning

confidence: 95%

Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk

Bi,

Wang,

Guo

et al. 2023

Molecules

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In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow’s milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then placed in storage temperatures of 4 °C, 25 °C and 37 °C to investigate the changes in the Maillard reaction (MR). The results of the orthogonal test showed that the optimal conditions for the hydrolysis of LFM are as follows: the hydrolysis temperature was 38 °C, the addition of lactase was 0.03%, and the hydrolysis time was 2.5 h. Under these conditions, the lactose hydrolysis rate reached 97.08%, and the lactose residue was only 0.15 g/100 g as determined by high-performance liquid chromatography (HPLC), complying with the standard of LFM in GB 28050–2011. The contents of furoamic acid and 5-hydroxymethylfurfural were determined by high-performance liquid chromatography, the color difference was determined by CR-400 color difference meter, and the internal fluorescence spectrum was determined by F-320 fluorescence spectrophotometer. The test results showed that the variation range of furosine in lactose-free milk after pasteurization was 44.56~136.45 mg/100g protein, the range of 5-hydroxymethylfurfural (HMF) was 12.51~16.83 mg/kg, the color difference ranges from 88.11 to 102.53 in L*, from −0.83 to −0.10 in a*, and from 1.88 to 5.47 in b*. The furosine content of LFM during storage at 4, 25, and 37 °C ranged from 44.56 to 167.85, 44.56 to 287.13, and 44.56 to 283.72 mg/100 g protein, respectively. The average daily increase in protein content was 1.18–3.93, 6.46–18.73, and 15.7–37.66 mg/100 g, respectively. The variation range of HMF was 12.51~17.61, 12.51~23.38, and 12.51~21.1 mg/kg, and the average daily increase content was 0.03~0.07, 0.47~0.68, and 0.51~0.97 mg/kg, respectively. During storage at 4 °C, the color difference of LFM ranged from 86.82 to 103.82, a* ranged from −1.17 to −0.04, and b* ranged from 1.47 to 5.70. At 25 °C, color difference L* ranges from 72.09 to 102.35, a* ranges from −1.60 to −0.03, b* ranges from 1.27 to 6.13, and at 37 °C, color difference L* ranges from 58.84 to 102.35, a* ranges from −2.65 to 1.66, and b* ranges from 0.54 to 5.99. The maximum fluorescence intensity (FI) of LFM varies from 131.13 to 173.97, 59.46 to 173.97, and 29.83 to 173.97 at 4, 25, and 37 °C. In order to reduce the effect of the Maillard reaction on LFM, it is recommended to pasteurize it at 70 °C—15 s and drink it as soon as possible during the shelf life within 4 °C.

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Section: Color Change During Storage At 37 • Cmentioning

confidence: 95%