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Título

Effect of high pressure on isomerization and degradation of lactose in alkaline media

AutorMoreno, F. Javier ; Villamiel, Mar ; Olano, Agustín
Palabras claveIsomerization
Browning
Lactose
High pressure
Fecha de publicación2003
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 51(7): 1894-1896 (2003)
ResumenThe combined effects of temperature (60 °C) and high-pressure treatments (400 MPa for 3 h) on the isomerization-degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate-bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate-bicarbonate system.
URIhttp://hdl.handle.net/10261/155008
DOI10.1021/jf020624j
Identificadoresdoi: 10.1021/jf020624j
issn: 0021-8561
e-issn: 1520-5118
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