Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

Food Chemistry

Volumn 157, Issue , 2014, Pages 186-192

  Corzo Martínez, Marta ^a   Montilla, Antonia ^a   Megías Pérez, Roberto ^a   Olano, Agustín ^a   Moreno, F Javier ^a   Villamiel, Mar ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Conventional heating treatment; Furosine; Glycoconjugates; High intensity ultrasound; Lactose isomerisation; Lactulose; Maillard reaction

Indexed keywords

AMINO ACIDS; ISOMERIZATION; ISOMERS; SUGARS; ULTRASONICS;

CONVENTIONAL HEATING; FUROSINE; GLYCOCONJUGATES; ISOMERISATION; LACTULOSE; MAILLARD REACTION;

GLYCOSYLATION;

EPILACTOSE; FUROSINE; GALACTOSE; GLUCOSE; GLYCOCONJUGATE; INDICATOR; LACTOSE; LACTULOSE; LYSINE; UNCLASSIFIED DRUG;

ACCELERATION; ARTICLE; COMPARATIVE STUDY; ECHOGRAPHY; GLYCATION; HEAT TREATMENT; HEATING; HIGH INTENSITY ULTRASOUND; ISOMERIZATION; PH; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE; CHEMISTRY; HEAT; PROCEDURES; ULTRASOUND;

GLYCOCONJUGATES; HOT TEMPERATURE; LACTOSE; LACTULOSE; MAILLARD REACTION; ULTRASONICS;

EID: 84895551784     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.072     Document Type: Article

References (30)

1. J.M. Ames The Maillard reaction B.J.F. Hudson, Biochemistry of food proteins 1992 Elsevier Science Publishers London 99 153
2. H.E. Berg, and M.A.J.S. van Boekel Degradation of lactose during heating of milk. I. Reaction pathways Netherlands Milk and Dairy Journal 48 1994 157 175
3. S. Brochette-Lemoine, S. Trombotto, D. Joannard, G. Descotes, A. Bouchu, and Y. Queneau Ultrasound in carbohydrate chemistry: Sonophysical glucose oligomerisation and sonocatalysed sucrose oxidation Ultrasonics Sonochemistry 7 4 2000 157 161
4. J. Chandrapala, B. Zisu, S. Kentish, and M. Ashokkumar The effects of high-intensity ultrasound on the structural and functional properties of α-lactalbumin, β-lactoglobulin and their mixtures Food Research International 48 2012 940 943
5. F. Chemat, H. Zill, and M.K. Khan Applications of ultrasound in food technology: Processing, preservation and extraction Ultrasonics Sonochemistry 18 4 2011 813 835
6. F. Contamine, F. Faid, A.M. Wilhelm, J. Berlan, and H. Delmas Chemical reactions under ultrasound: Discrimination of chemical and physical effects Chemical Engineering Science 49 1994 5865 5873
7. M. Corzo-Martinez, P. Copovi, A. Olano, F.J. Moreno, and A. Montilla Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation Journal of the Science of Food and Agriculture 93 7 2013 1591 1597
8. M. Corzo-Martínez, N. Corzo, M. Villamiel, and M.D. del Castillo Browning reactions B.K. Simpson, L.M.L. Nollet, F. Toldrá, S. Benjakul, G. Paliyath, Y.H. Hui, Food biochemistry and food processing 2012 Wiley Blackwell Publishing Iowa 56 83
9. M. Corzo-Martínez, R. Lebrón-Aguilar, M. Villamiel, J.E. Quintanilla-López, and F.J. Moreno Application of liquid chromatography-tandem mass spectrometry for the characterization of galactosylated and tagatosylated β-lactoglobulin peptides derived from in vitro gastrointestinal digestion Journal of Chromatography A 1216 2009 7205 7212
10. L.A. Crum Comments on the evolving field of sonochemistry by a cavitation physicist Ultrasonics Sonochemistry 2 1995 S147 S152
11. J.D. Floros, and H. Liang Acoustically assisted diffusion through membranes and biomaterials Food Technology 48 12 1994 79 84
12. Y.-G. Guan, B.-S. Zhang, S.-J. Yu, X.-R. Wang, X.-B. Xu, and J. Wang et al. Effects of ultrasound on a glycin-glucose model system - A means of promoting Maillard reaction Food and Bioprocess Technology 4 8 2011 1391 1398
13. A. Mendez, and A. Olano Lactulose. Chemical properties and applications in infant nutrition and medicine Dairy Science Abstract 41 9 1979 531 535
14. S. Merouani, O. Hamdaoui, F. Saoudi, M. Chiha, and C. Petrier Influence of bicarbonate and carbonate ions on sonochemical degradation of Rhodamine B in aqueous phase Journal of Hazardous Materials 175 2010 593 599
15. A. Montilla, F.J. Moreno, and A. Olano A reliable gas capillary chromatographic determination of lactulose in dairy samples Chromatographia 62 5/6 2005 311 314
16. F.J. Moreno, E. Molina, A. Olano, and R. Lopez-Fandiño High-pressure effects on Maillard reaction between glucose and lysine Journal of Agricultural and Food Chemistry 51 2003 394 400
17. Y. Mu, M. Zhao, B. Yang, H. Zhao, C. Cui, and Q. Zhao Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates Journal of Agricultural and Food Chemistry 58 7 2010 4494 4499
18. A. Olano, and I. Martínez-Castro Nonenzymatic browning M.L. Leo, Handbook of food analysis Vol. 3 2004 Nollet Marcel Dekker New York 1855 1890
19. C.M. Oliver, L.D. Melton, and R.A. Stanley Creating proteins with novel functionality via the Maillard reaction: A review CRC Critical Reviews in Food Science and Nutrition 46 2006 337 350
20. I.N. Panchev, N.A. Kirtchev, and C.G. Kratchanov On the production of low esterified pectins by acid maceration of pectic raw materials with ultrasound treatment Food Hydrocolloids 8 1994 9 17
21. M. Rada-Mendoza, M. Villamiel, and A. Olano Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk Lait 82 2002 629 634
22. P. Resmini, L. Pellegrino, and G. Batelli Accurate quantification of furosine in milk and dairy products by a direct HPLC method Italian Journal of Food Science 2 1991 173 183
23. R. Seshadri, J. Weiss, G.J. Hulbert, and J. Mount Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions Food Hydrocolloids 17 2 2003 191 197
24. W.-H. Shi, W.-W. Sun, S.-J. Yu, and M.-M. Zhao Study on the characteristic of bovine serum albumin-glucose model system, treated by ultrasonic Food Research International 43 8 2010 2115 2118
25. A.C. Soria, and M. Villamiel Effect of ultrasound on the technological properties and bioactivity of food: A review Trends in Food Science and Technology 21 2010 323 331
26. D. Stanic-Vucinic, I. Prodic, D. Apostolovic, M. Nikolic, and T.C. Velickovic Structure and antioxidant activity of β-lactoglobulin- glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions Food Chemistry 138 1 2013 590 599
27. W. Strohmaier Lactulose: Status of health-related applications International Dairy Federation 9804 1998 262 271
28. Y. Sun, S. Hayakawa, and K. Izumori Modification of ovalbumin with a rare ketohexose through the Maillard reaction: Effect on protein structure and gel properties Journal of Agricultural and Food Chemistry 52 2004 1293 1299
29. Y. Wang, Y. Pan, Z. Zhang, R. Sun, X. Fang, and D. Yu Combination use of ultrasound irradiation and ionic liquid in enzymatic isomerization of glucose to fructose Process Biochemistry 47 6 2012 976 982
30. F. Zokaee, T. Kaghazchi, A. Zare, and M. Soleimani Isomerization of lactose to lactulose-study and comparison of three catalytic systems Process Biochemistry 37 6 2002 629 635