A rapid fluorimetric method to estimate the heat treatment of liquid milk

International Dairy Journal

Volumn 8, Issue 9, 1998, Pages 771-777

  Birlouez Aragon, Inès ^a   Nicolas, Marina ^b   Metais, Arnaud ^a   Marchond, Nathalie ^b   Grenier, J ^b   Calvo, D ^b  

^a AGROPARISTECH   (France)

^b Lab Ctrl d'Hygiene Alimentaire   (France)

Author keywords

Fluorescence; Heat treatment; Maillard products; Milk; Tryptophan

Indexed keywords

ACID HYDROLYSIS; BETA LACTOGLOBULIN; FLUORIMETRY; HEAT TREATMENT; INSTRUMENT STERILIZATION; MITOCHONDRIAL DNA; PASTEURIZATION; PHAGE VECTOR; PROTEIN DENATURATION;

EID: 0032172759     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00119-8     Document Type: Article

References (25)

1. Berg, H. E. and Van Boekel, M. A. J. S. (1994) Degradation of lactose during heating of milk. Netherlands Milk Dairy Journal 48, 157-175.
2. Birlouez-Aragon, I., Moreaux, V., Nicolas, M. and Ducauze, C. (1997) Effect of iron and lactose supplementation of milk on the Maillard reaction and Tryptophan content. Food Additives and Contaminants 14, 381-388.
3. Choukri, A., Guingamp, M. F., Humbert, G. and Linden G. (1991) A new analytical procedure to differentiate heated commercial milks. In Strategies for Food quality Control and Analytical Methods in Europe. European Food Chemistry VI, Vol II, pp. 563-568.
4. Dannenberg, F. and Kessler, H-G (1988) Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 53(1), 258-263.
5. Desrosiers, T., Savoie, L., Bergeron, G., and Parent, G. (1989) Estimation of lysine damage in heated whey proteins by furosine determinations in conjunction with the digestion cell technique. Journal of Agricultural and Food Chemistry 37, 1385-1391.
6. Dufour, E. and Riaublanc, A. (1997) Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks. Le Lait 77, 657-670.
7. Friedmann, M. (1996) Food browning and its prevention: an overview. Agricultural and Food Chemistry 44(3), 631-653.
8. Henle, T., Walter, H. and Klostermeyer, H. (1991) Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine. Zeitschritt für Lebensmittel Untersuchung und Forschung 193, 119-122.
9. IDF (1993) Milk - Determination of nitrogen content. International Standard 20B, IDF, Brussels, Belgium.
10. IDF (1994) Heat treated milk. Determination of acid soluble β-lactoglobulin content. Reversed-phase HPLC method. International standard 178, IDF, Brussels, Belgium.
11. IDF (1994) Heat treated milk. Determination of lactulose content by High Performance Liquid Chromatography method. International standard 147A, IDF, Brussels, Belgium.
12. IDF (1995) Heat treated milk. Determination of lactulose content by enzymic method. International standard 175, IDF, Brussels, Belgium.
13. IDF (1996) Milk and heat treated milk. Determination of acid-soluble β-lactoglobulin content. Reversed Phase HPLC method. International standard 178, IDF, Brussels, Belgium.
14. Keyes, S. C. and Hegarty, P.V. J. (1979) Effect of differential heat treatments on protein quality of casein and lactalbumin. Journal of Agricultural and Food Chemistry 27(6), 1405-1407.
15. Ledl, F., Beck J., Sengl, M., Osiander, H., Esterdorfer, S., Severin, T. and Huber, B. (1989) Chemical pathways of the Maillard reaction. In The Maillard Reaction in Aging, Diabetes and Nutrition, eds V. Monnier and J. W. Baynes. Liss, New York, pp. 23-42.
16. Lowry, O. H., Rosebrough, N. J., Farr, A. L. and Randall R. J. (1951) Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193, 265-275.
17. Mills, O. E. (1976) Effect of temperature on tryptophan fluorescence of β-lactoglobulin B. Biochimica and Biophysica Acta 434, 324-332.
18. Montilla, A., Calvo, M., Santa-Maria, G., Corzo, N. and Olano, A. (1996) Correlation between lactulose and furosine in UHT-heated milk. Journal of Food Protection 59(10), 1061-1064.
19. Morales, F.J., Romero, C. and Jimenez-Pérez, S. (1996) Fluorescence associated with Maillard reaction in milk and milk-resembling systems. Food Chemistry 57(3), 423-428.
20. Moreaux, V. and Birlouez-Aragon, I. (1997) Effect of lactose, iron and vitamin C on protein glycation and Trp oxidation of β-lactoglobulin. Journal of Agricultural and Food Chemistry 45, 1905-1910.
21. Pellegrino, I., De Noni, I. and Remini, P. (1995) Coupling of lactulose and furosine indiced for quality evaluation of sterilized milk. International Dairy Journal 5, 647-659.
22. Resmini, P., Pellegrino, L., Andreini, R. and Prati, F. (1989) Determinazione delle sieroproteine solubili del latte per HPLC in fase inversa. Scienza Tecnica Lattiero-Casearia 40(1), 7-23.
23. Resmini, P., Pellegrino, I. and Batelli, G. (1990) Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Italian Journal of Food Science 3, 173-183.
24. Van Boekel, M. A. J. S. and Rehman Zia-Ur (1987) Determination of hydrolyxmethylfurfural in heated milk by high-performance liquid chromatography. Netherland Milk Dairy Journal 41, 297-306.
25. Van Renterghem, R. and De Block, J. (1996) Furosine in consumption milk and milk powders. International Dairy Journal 6, 371-382.