Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

LWT

Volumn 73, Issue , 2016, Pages 675-682

  Aalaei, Kataneh ^a   Rayner, Marilyn ^a   Sjöholm, Ingegerd ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Available lysine; Drying technology; Dye binding methods; Skim milk powder; Storage stability

Indexed keywords

AMINO ACIDS; POWDERS; SPRAY DRYING;

AVAILABLE LYSINES; DRYING TECHNOLOGY; DYE BINDINGS; SKIM MILK POWDER; STORAGE STABILITY;

DAIRIES;

EID: 84978148526     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.011     Document Type: Article

References (24)

1. Aalaei, K., Rayner, M., Tareke, E., Sjöholm, I., Application of a dye-binding method for the determination of available lysine in skim milk powders. Food Chemistry 196 (2016), 815–820, 10.1016/j.foodchem.2015.10.004.
2. Bengmark, S., Advanced glycation and lipoxidation end products–amplifiers of inflammation: The role of food. Journal of Parenteral and Enteral Nutrition 31:5 (2007), 430–440.
3. Contreras-Calderón, J., Guerra-Hernández, E., García-Villanova, B., Utility of some indicators related to the Maillard browning reaction during processing of infant formulas. Food Chemistry 114:4 (2009), 1265–1270, 10.1016/j.foodchem.2008.11.004.
4. El, S.N., Kavas, A., Available lysine in dried milk after processing. International Journal of Food Sciences and Nutrition 48:2 (1997), 109–111, 10.3109/09637489709006969.
5. Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B.S., Uribarri, J., et al. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association 104:8 (2004), 1287–1291, 10.1016/j.jada.2004.05.214.
6. 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. International Dairy Journal 20:1 (2010), 40–45, 10.1016/j.idairyj.2009.07.007.
7. Griffin, M., Milk and milk products, market assessment. 2013 Retrieved 20151015, from http://www.fao.org/fileadmin/templates/est/COMM_MARKETS_MONITORING/Dairy/Documents/November_2013.pdf.
8. Henle, T., Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods. Amino Acids 29:4 (2005), 313–322, 10.1007/s00726-005-0200-2.
9. Hurrell, R.F., Finot, P.A., Ford, J.E., Storage of milk powders under adverse conditions. British Journal of Nutrition 49:03 (1983), 343–354, 10.1079/BJN19830043.
10. Hurrell, R.F., Lerman, P., Carpenter, K.J., Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure. Journal of Food Science 44:4 (1979), 1221–1227, 10.1111/j.1365-2621.1979.tb03485.x.
11. Jouppila, K., Kansikas, J., Roos, Y.H., Glass transition, water plasticization, and lactose crystallization in skim milk powder. Journal of Dairy Science 80:12 (1997), 3152–3160, 10.3168/jds.S0022-0302(97)76286-6.
12. Jouppila, K., Roos, Y.H., Glass transitions and crystallization in milk powders. Journal of Dairy Science 77:10 (1994), 2907–2915, 10.3168/jds.S0022-0302(94)77231-3.
13. Malec, L.S., Pereyra Gonzales, A.S., Naranjo, G.B., Vigo, M.S., Influence of water activity and storage temperature on lysine availability of a milk-like system. Food Research International 35:9 (2002), 849–853, 10.1016/S0963-9969(02)00088-1.
14. Mehta, B.M., Deeth, H.C., Blocked lysine in dairy Products: Formation, occurrence, analysis, and nutritional implications. Comprehensive Reviews in Food Science and Food Safety 15:1 (2016), 206–218, 10.1111/1541-4337.12178.
15. Motarjemi, Y., A study of some physical properties of water in foodstuffs: Water activity, water binding and water diffusivity in minced meat products. 1988, Dept. of Food Engineering, Lund University, Lund, Sweden Available from: http://worldcat.org/z-wcorg/database.
16. Murrieta-Pazos, I., Gaiani, C., Galet, L., Cuq, B., Desobry, S., Scher, J., Comparative study of particle structure evolution during water sorption: Skim and whole milk powders. Colloids and Surfaces B: Biointerfaces 87:1 (2011), 1–10, 10.1016/j.colsurfb.2011.05.001.
17. Nguyen, H.T., van der Fels-Klerx, H.J., van Boekel, M.A.J.S., N ε-(carboxymethyl)lysine: A review on analytical methods, formation, and occurrence in processed food, and health impact. Food Reviews International 30:1 (2013), 36–52, 10.1080/87559129.2013.853774.
18. Ozmen, L., Langrish, T.A.G., Comparison of glass transition temperature and sticky point temperature for skim milk powder. Drying Technology 20:6 (2002), 1177–1192, 10.1081/DRT-120004046.
19. Ramírez-Jiménez, A., García-Villanova, B., Guerra-Hernández, E., Effect of storage conditions and inclusion of milk on available lysine in infant cereals. Food Chemistry 85:2 (2004), 239–244, 10.1016/j.foodchem.2003.06.017.
20. Rutherfurd, S.M., Moughan, P.J., Effect of elevated temperature storage on the digestible reactive lysine content of unhydrolyzed- and hydrolyzed-lactose milk-based products. Journal of Dairy Science 91:2 (2008), 477–482, 10.3168/jds.2007-0612.
21. Schmitz, I., Gianfrancesco, A., Kulozik, U., Foerst, P., Influence of temperature and the physical state on available lysine in powdered infant formula. Procedia Food Science 1:0 (2011), 1031–1038, 10.1016/j.profoo.2011.09.154.
22. Siciliano, R.A., Mazzeo, M.F., Arena, S., Renzone, G., Scaloni, A., Mass spectrometry for the analysis of protein lactosylation in milk products. Food Research International, 2015, 10.1016/j.foodres.2012.10.044 0.
23. Silalai, N., Roos, Y.H., Roles of water and solids composition in the control of glass transition and stickiness of milk powders. Article Journal of Food Science 75:5 (2010), E285–E296, 10.1111/j.1750-3841.2010.01652.x.
24. Vuataz, G., The phase diagram of milk: A new tool for optimising the drying process. Lait 82:4 (2002), 485–500, 10.1051/lait:2002026.