English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/155018
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Glycation of caseinmacropeptide

AutorCasal, Enriqueta; Corzo, Nieves ; Moreno, F. Javier ; Olano, Agustín
Palabras claveCMP
Lactose
Maillard reaction
Storage
Fecha de publicación2005
EditorElsevier
CitaciónFood Chemistry 92(1): 33-36 (2005)
ResumenGlycation 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.
URIhttp://hdl.handle.net/10261/155018
DOI10.1016/j.foodchem.2004.07.005
Identificadoresdoi: 10.1016/j.foodchem.2004.07.005
issn: 0308-8146
Aparece en las colecciones: (IFI) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.