Chemical and physical changes in milk protein concentrate (MPC80) powder during storage

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5465-5473

  Le, Thao T ^a   Bhandari, Bhesh ^a   Deeth, Hilton C ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Browning; Furosine; Glucose added MPC80; HMF; Hydroxylmethylfurfural; Lactose added MPC80; Maillard reaction; Milk protein concentrate; MPC80; Solubility

Indexed keywords

BROWNING; FUROSINE; GLUCOSE-ADDED MPC80; HMF; HYDROXYLMETHYLFURFURAL; LACTOSE-ADDED MPC80; MAILLARD REACTION; MILK PROTEIN CONCENTRATE; MPC80;

ATMOSPHERIC HUMIDITY; CHEMICAL REACTIONS; GLUCOSE; GLYCOSYLATION; MAMMALS; SOLUBILITY;

PROTEINS;

DRUG DERIVATIVE; FUROSINE; LYSINE; MILK PROTEIN;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; GLYCATION; HUMIDITY; POWDER; SOLUBILITY; TEMPERATURE;

FOOD PRESERVATION; FOOD, PRESERVED; HUMIDITY; LYSINE; MAILLARD REACTION; MILK PROTEINS; POWDERS; SOLUBILITY; TEMPERATURE;

EID: 79957963179     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2003464     Document Type: Article

References (37)

1. Anema, S. G.; Pinder, D. N.; Hunter, R. J.; Hemar, Y. Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids 2006, 20, 386-393. (Pubitemid 41390503)
2. Havea, P. Protein interactions in milk protein concentrate powders. Int. Dairy J. 2006, 16, 415-422. (Pubitemid 43098715)
3. Haque, E.; Bhandari, B. R.; Gidley, M. J.; Deeth, H. C.; Moller, S. M.; Whittaker, A. K. Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: effect on solubility. J. Agric. Food Chem. 2010, 58, 7748-7755.
4. Mimouni, A.; Deeth, H. C.; Whittaker, A. K.; Gidley, M. J.; Bhandari, B. R. Investigation of the microstructure of milk protein concentrate powders during rehydration: alterations during storage. J. Dairy Sci. 2010, 93, 463-472.
5. Hurrell, R. F.; Finot, P. A.; Ford, J. E. Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methods. Br. J. Nutr. 1983, 49, 343-354. (Pubitemid 13028054)
6. Thomsen, M. K; Lauridsen, L.; Skibsted, L. H.; Risbo, J. Two types of radicals in whole milk powder. Effect of lactose crystallization, lipid oxidation, and browning reactions. J. Agric Food Chem. 2005, 53, 1805-1811. (Pubitemid 40322188)
7. Van Boekel, M. A J. S. Effect of heating on Maillard reactions in milk. Food Chem. 1998, 62, 403-414. (Pubitemid 28398486)
8. Sebekova, K.; Somoza, V. Dietary advanced glycation endproducts (AGEs) and their health effects - PRO. Mol. Nutr. Food Res. 2007, 51, 1079-1084. (Pubitemid 47522798)
9. Henle, T. Dietary advanced glycation end products - a risk to human health? A call for an interdisciplinary debate. Mol. Nutr. Food Res. 2007, 51, 1075-1078. (Pubitemid 47522797)
10. Rérat, A; Calmes, R; Vaissade, P.; Finot, P. Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Eur. J. Nutr. 2002, 41, 1-11. (Pubitemid 36055988)
11. Van Boekel, M. Kinetic aspects of the Maillard reaction: a critical review. Nahrung/Food 2001, 45, 150-159. (Pubitemid 33626925)
12. Guyomarc'h, F.; Warin, F.; Muir, D.; Leaver, J. Lactosylation of milk proteins during the manufacture and storage of skim milk powders. Int. Dairy J. 2000, 10, 863-872. (Pubitemid 32247651)
13. O'Brien, J. Heat-induced changes in lactose: isomerization, degradation, Maillard browning. Bull. Int. Dairy Fed. 1995, 134-170.
14. Biemel, K M.; Buhler, H. P.; Reihl, O.; Lederer, M. O. Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods. Nahrung/Food 2001, 45, 210-214. (Pubitemid 33626935)
15. Lederer, M. O; Klaiber, R. G. Cross-linking of proteins by Maillard processes: characterization and detection of lysine-arginine cross-links derived from glyoxal and methylglyoxal. Bioorg. Med. Chem. 1999, 7, 2499-2507. (Pubitemid 30122751)
16. Newstead, H. S. A. D. Aspects of proteins in milk powder manufacture. In Advanced Dairy Chemistry. Vol. 1 Protein; Fox, P. F., Ed.; Elsevier Applied Science: London, U. K., 1992; pp 735-765.
17. Gerrard, J. A. Protein-protein crosslinking in food: methods, consequences, applications. Trends Food Sci. Technol.2002, 13, 391-399.
18. Lea, C. H. The reaction between milk protein and reducing sugars in the dry state. J. Dairy Res. 1948, 15, 369-376.
19. Kato, Y.; Matsuda, T.; Kato, N.; Nakamura, R. Browning and protein polymerization induced by amino-carbonyl reaction of ovalbumin with glucose and lactose. J. Agric. Food Chem. 1988, 36, 806-809.
20. Delgado, T.; Corzo, N.; Santa-Maria, G; Jimeno, M. L.; Olano, A. Determination of furosine in milk samples by ion-pair reversed phase liquid chromatography. Chromatographia 1992, 33, 374-376.
21. Albala-Hurtado, S.; Veciana-Nogues, M. T.; Izquierdo-Pulido, M.; Vidal-Carou, M. C. Determination of Free and total furfural compounds in infant milk formulas by high-performance liquid chromatography. J. Agric. Food Chem. 1997, 45, 2128-2133. (Pubitemid 127485538)
22. Bosch, L.; Alegría, A.; Farré, R.; Clemente, G. Fluorescence and color as markers for the Maillard reaction in milk-cereal based infant foods during storage. Food Chem. 2007, 105, 1135-1143. (Pubitemid 47069707)
23. Morales, F. J.; Van Boekel, M. A. J. S. A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation. Int. Dairy J. 1998, 8, 907-915. (Pubitemid 29194607)
24. Okamoto, M.; Hayashi, R. Chemical and nutritional changes of milk powder proteins under various water activities. Agric. Biol. Chem. 1985, 49, 1683-1687.
25. Hiller, B.; Lorenzen, P. C. Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation. Food Res. Int. 2010, 43, 1155-1166.
26. Thomsen, M. K; Lauridsen, L.; Skibsted, L. H.; Rsbo, J. Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. J. Agric. Food Chem. 2005, 53, 7082-7090. (Pubitemid 41375318)
27. Van Renterghem, R.; De Block, J. Furosine in consumption milk and milk powders. Int. Dairy J. 1996, 6, 371-382. (Pubitemid 27084453)
28. Ferrer, E.; Alegría, A; Courtois, G; Farré, R. High-performance liquid chromatographic determination of Maillard compounds in storebrand and name-brand ultra-high-temperature-treated cows' milk. J. Chromatogr., A 2000, 881, 599-606. (Pubitemid 30332239)
29. Rufian-Henares, J. A; Garcia-Villanova, B.; Guerra-Hernandez, E. Furosine content, loss of o-phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulas. Int. J. Dairy Technol. 2002, 55, 121-126. (Pubitemid 34966650)
30. Bosch, L.; Alegría, A.; Farré, R.; Clemente, G. Effect of storage conditions on furosine formation in milk-cereal based baby foods. Food Chem. 2008, 107, 1681-1686. (Pubitemid 350166750)
31. Pereyra Gonzales, A. S.; Naranjo, G B.; Leiva, G E.; Malec, L. S. Maillard reaction kinetics in milk powder: effect of water activity at mild temperatures. Int. Dairy J. 2010, 20, 40-45.
32. Franzen, K; Singh, R K; Okos, M. R. Kinetics of nonenzymatic browning in dried skim milk. J. Food Eng. 1990, 11, 445-465.
33. Labuza, T. P.; Baisier, W. M. The kinetics of nonenzymatic browning. Phys. Chem. Foods 1992, 595-649.
34. Ferrer, E.; Alegría, A.; Farré, R.; Abellán, P.; Romero, F. Highperformance liquid chromatographic determination of furfural compounds in infant formulas during full shelf-life. Food Chem. 2005, 89, 639-645. (Pubitemid 39221389)
35. Oliver, C. M.; Melton, L. D.; Stanley, R. A. Functional properties of caseinate glycoconjugates prepared by controlled heating in the 'dry' state. J. Sci. Food Agric. 2006, 86, 732-740.
36. Oliver, C. M.; Melton, L. D.; Stanley, R. A. Glycation of caseinate by fructose and fructo-oligosaccharides during controlled heat treatment in the 'dry' state. J. Sci. Food Agric. 2006, 86, 722-731.
37. Rich, L. M.; Foegeding, E. A. Effects of sugars on whey protein isolate gelation. J. Agric. Food Chem. 2000, 48, 5046-5052.