The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures

Naranjo, Gabriela; Gonzales, A.S. Pereyra; Leiva, Graciela; Malec, Laura

doi:10.1016/j.foodchem.2013.06.093

Cited by 61 publications

(38 citation statements)

References 33 publications

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“…In all systems analyzed, a decrease in carbohydrates showed similar correlations for zero and first-order kinetics. In the samples containing casein and one reducing sugar, the ratio among the rate constants for the decrease of carbohydrates (10 5 mol·h -1 ) was 20:10:1 for k gal :k glu :k lac , where k i is the Zero order rate constants for carbohydrate decrease in model systems with lysine and, respectively, with galactose, glucose and lactose (Naranjo et al, 2013). The same work demonstrated that the kinetic constants for available lysine loss and sugar decrease in…”

Section: Accepted Manuscriptmentioning

confidence: 74%

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Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5 % of air moisture.Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample.

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Section: Accepted Manuscriptmentioning

confidence: 74%

“…Naranjo et al (2013) analyzed the kinetics of the Maillard reaction in lactosehydrolyzed skim milk powder and related model systems containing carbohydrate mixtures (lactose, galactose and glucose). In all systems analyzed, a decrease in carbohydrates showed similar correlations for zero and first-order kinetics.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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“…ACCEPTED MANUSCRIPT 4 affecting the extension of the Maillard reaction are temperature, time, initial pH, carbonyl/sugar ratio, and water activity [12][13][14], so analyzing these factors allows controlling the extension of the reaction in order to obtain the properties required for an specific application, preventing the formation of non-desirable compounds and expanding the use of proteins for many applications.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Etxabide

Urdanpilleta

Caba

2015

Reactive and Functional Polymers

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“…The products obtained by enzymatic methods are very prone to protein deterioration (including Maillard browning), as lactose is partially replaced by glucose and galactose, which react with lysine at a higher rate than the disaccharide (Naranjo et al, 2013). The browning level depends on the hydrolysis percent (Rehman, 2009).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers

Corgneau

Scher

Ritié-Pertusa³

et al. 2017

Critical Reviews in Food Science and Nutrition

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The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especially the amount of ingested lactose. To formulate dairy products suitable for the vast majority of lactose intolerants, it is essential to define lactose intolerance threshold. A recent meta-analysis permitted to show that almost all lactose intolerants tolerate 12 g of lactose in one intake and approximately 18 g of lactose spread over the day. The prevalence and severity of lactose intolerance are probably overestimated by the general public. This misconception usually leads to an unnecessary reduction of dairy foodstuff consumption. Nevertheless, dairy products are essential for health mainly due to their calcium content and the positive influence of probiotic bacteria. The formulation of dairy products suitable for most intolerant and suspicious subjects seems necessary. The use of exogenous enzyme preparations, as well as the consumption of lactose-free products or products rich in probiotic bacteria are proposed as symptom-reducing strategies.

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The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures

Cited by 61 publications

References 33 publications

Technological aspects of lactose-hydrolyzed milk powder

Technological aspects of lactose-hydrolyzed milk powder

Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers

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