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Title

A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation

AuthorsMorales, F. J. ; Van Boekel, M. A.
KeywordsKinetics
Colour
Browning
Maillard reaction
Milk
Lactose
Glucose
Casein
Issue Date1998
PublisherElsevier
CitationInternational Dairy Journal 8: 907- 915 (1998)
AbstractThe Maillard reaction in its advanced state was studied with respect to colour formation in milk-resembling model systems (lactose-caseinate or glucose-caseinate solutions), heated between 110 and 150°C. Browning was measured spectrophotometrically (420 nm) and via a tristimulus colorimeter. The pigments causing browning (measured at 420 nm) were mainly bound to caseinate (brown pigments not bound to protein amounted to 5-6% of total colour). No significant difference between glucose and lactose was found in this respect. Scans of the brown pigments showed a shift from blue-absorbing regions to the yellow/orange/brown regions. The temperature dependence for browning rate (estimated via the Arrhenius equation) was also the same for the glucose and lactose systems (activation energy ~120 kJ mol-1). However, differences were found between glucose and lactose when colour was measured via the tristimulus colorimeter: visual colour changes (i.e. decrease in luminosity, increase in the yellow-blue component) appeared faster with the glucose system.
URIhttp://hdl.handle.net/10261/93393
DOI10.1016/S0958-6946(99)00014-X
Identifiersdoi: 10.1016/S0958-6946(99)00014-X
issn: 0958-6946
Appears in Collections:(IF) Artículos
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