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Fluorescence associated with Maillard reaction in milk and milk-resembling systems

AuthorsMorales, F. J. CSIC ORCID ; Romero, C.; Jiménez Pérez, Salvio CSIC ORCID
Issue Date1996
CitationFood Chemistry 57: 423- 428 (1996)
AbstractThe progress of the Maillard reaction in milk and milk-resembling systems during heating was followed by monitoring free fluorescent intermediary compounds. Fluorescence intensity was examined over a wide temperature/time range (90-140°C/0.5-30 min). Different kinetic behaviours were found in the presence or absence of amino groups in the system. Traces of fluorescence were detected when the lactose system without proteins was heated; the isomerization and degradation reactions of lactose could also-generate fluorescent compounds. Fluorescence accumulation in the lactose system (without proteins) proceeded according to first-order reaction kinetics, whereas systems with lactose and casein, lactose and whey protein and milk fitted zero-order reaction kinetics. Apparent activation energies calculated were 61.3, 78.6, 59.6 and 83.9 kJ mol-1 for lactose system, lactose/casein system, lactose/whey protein system and milk, respectively. Moreover, levels of intermediary fluorescent compounds in Spanish commercial milk (pasteurized, UHT-treated and in-bottle sterilized milk) have been studied.
Identifiersdoi: 10.1016/0308-8146(95)00245-6
issn: 0308-8146
Appears in Collections:(IF) Artículos
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