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Glycation of caseinmacropeptide

AuthorsCasal, Enriqueta; Corzo, Nieves ; Moreno, F. Javier ; Olano, Agustín
Maillard reaction
Issue Date2005
CitationFood Chemistry 92(1): 33-36 (2005)
AbstractGlycation of caseinmacropeptide (CMP) during storage with lactose at 40 and 50°C and water activity 0.33-0.65 was studied by measurement of furosine. At pH 8.0 and aw0.44, maximum levels of furosine up to 1.9 mg/100 mg CMP were obtained within five days at 50°C, while this value had not been reached at 40°C after 13 days of storage. Increasing pH up to 11 caused considerable increase in the rate of furosine formation and maximum values were obtained after 9 h at 50°C. The rate of furosine formation was also enhanced with increasing aw up to 0.65. These results showed that lactosylated CMP can be efficiently prepared during short time storage of CMP-lactose mixtures under appropriate pH, water activity and temperature conditions.
Identifiersdoi: 10.1016/j.foodchem.2004.07.005
issn: 0308-8146
Appears in Collections:(IFI) Artículos
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