Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates

Lait

Volumn 85, Issue 4-5, 2005, Pages 315-323

  Morgan, François ^a   Appolonia Nouzille, Corinne ^a   Baechler, Robert ^a   Vuataz, Gilles ^a   Raemy, Alois ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Early maillard reaction; Lactose crystallisation; Water activity; Whey protein concentrate

Indexed keywords

EID: 25144513126     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005017     Document Type: Conference Paper

References (19)

1. AOAC, Official Methods of Analysis of AOAC International, 16th edn., AOAC International, Arlington, VA, 1995.
2. Burin L., Jouppila K., Roos Y., Kansikas J., Buera M.P., Color formation in dehydrated modified whey powder systems as affected by compression and Tg, J. Agric. Food Chem. 48 (2000) 5263-5268.
3. Carpenter J.F., Crowe J.H., An infrared spectroscopic study of the interactions of carbohydrates with dried proteins, Biochemistry 28 (1989) 3916-3922.
4. Fenaille F., Campos Giménez E., Guy P.A., Schmitt C., Morgan F., Monitoring of β-Lactoglobulin dry-state glycation using various analytical techniques, Anal. Biochem. 320 (2003) 144-148.
5. Finot P.A., Deutsch R., Bujard E., The extent of Maillard reaction during the processing of milk, Prog. Food Nutr. Sci. 5 (1981) 345-355.
6. Haque K., Rocs Y.H., Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures, J. Food Sci. 69 (2004) 23-29.
7. Jouppila K., Roos Y.H., Glass transitions and crystallization in milk powders, J. Dairy Sci. 77 (1994) 2907-2915.
8. Jouppila K., Kansiskas J., Roos Y.H., Glass transition, water plasticization, and lactose crystallization in skim milk powder, J. Dairy Sci. 80 (1997) 3152-3160.
9. Karmas R., Buera M.P., Karel M., Effect of glass transition on rates of nonenzymatic browning in food systems, J. Agric. Food Chem. 49 (1992) 4706-4712.
10. Kim M.N.M., Saltmarch M., Labuza T.P., Nonenzymatic browning of hygroscopic whey powders in open versus sealed pouches, J. Food Process. Preserv. 5 (1981) 59.
11. Knudsen J.C., Antanuse H.S., Risbo J., Skibsted L.H., Induction time and kinetics of lactose crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal scanning micro-calorimetry, Milchwissenschaft 57 (2002) 543-546.
12. Miao S., Roos Y.H., Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray drying, J. Agric. Food Chem. 52 (2004) 5250-5237.
13. Morgan F., Léonil J., Mollé D., Bouhallab S., Non enzymatic lactosylation of bovine β-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms, Biochem. Biophys. Res. Com. 236 (1997) 413-417.
14. Morgan F., Bouhallab S., Mollé D., Henry G., Maubois J.L., Léonil J., Lactolation of β-lactoglobulin monitored by electrospray ionisation mass spectrometry, Int. Dairy J. 8 (1998) 95-98.
15. Morgan F., Léonil J., Mollé D., Bouhallab S., Modification of bovine β-lactoglobulin by glycation in a powdered state or in an aqueous solution: effect on association behavior and protein conformation, J Agric. Food Chem. 47 (1999) 83-91.
16. Roos Y.H., Jouppila K., Zielasko B., Nonenzymatic browning-induced water plasticization, J. Thermal Anal. 47 (1996) 1437-1450.
17. Saltmarch M., Labuza T.P., Influence of relative humidity on the physicochemical state of lactose in spray-dried sweet whey powders, J. Food Sci. 45 (1980) 1231-1236, 1242.
18. Thomas M., Scher J., Desobry S., β-Lactoglobulin interaction during storage of model whey powders, J. Dairy Sci. 87 (2004) 1158-1166.
19. Vuataz G., The phase diagram of milk: a new tool for optimising the drying process, Lait 82 (2002) 485-500.