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Deterioration of protein fraction by Maillard reaction in dietetic milks

Published online by Cambridge University Press:  01 May 1999

FILIPPO EVANGELISTI
Affiliation:
Dipartimento di Chimica e Tecnologie Farmaceutiche e Alimentari, Università di Genova, Via Brigata Salerno (ponte), I-16147 Genova, Italia
CLAUDIO CALCAGNO
Affiliation:
Dipartimento di Chimica e Tecnologie Farmaceutiche e Alimentari, Università di Genova, Via Brigata Salerno (ponte), I-16147 Genova, Italia
SIMONETTA NARDI
Affiliation:
Istituto Sperimentale per la Cerealicoltura, Strada Statale per Torino km 2.5, I-13100 Vercelli, Italia
PAOLA ZUNIN
Affiliation:
Dipartimento di Chimica e Tecnologie Farmaceutiche e Alimentari, Università di Genova, Via Brigata Salerno (ponte), I-16147 Genova, Italia

Abstract

The development of the Maillard reaction in pasteurized, UHT and in-bottle sterilized dietetic milks was studied. In these products damage caused by heat treatments could increase as a result either of the addition of various ingredients or of manufacturing processes that alter their content of reducing carbohydrates. Protein damage was evaluated by measuring furosine by reversed-phase ion-paired HPLC. The levels of furosine detected made it possible to assess the amounts of biologically unavailable lysine. In all milks analysed blocked lysine values were <340–350 mg/g total lysine, the level at which lysine becomes the limiting amino acid in milk. Pasteurized dietetic milks had levels of blocked lysine similar to that in ordinary pasteurized cows' milk. In some UHT and in-bottle sterilized dietetic milks their different composition resulted in an increase in the blocked lysine content. In some in-bottle sterilized milks, protein damage greatly reduces the beneficial effects of milk as a dietary supplement. Lactose-free milks, which are more susceptible to protein deterioration because of their higher content of reducing carbohydrates, were also analysed after storage at 20°C and at [les ]4°C. At the end of their recommended storage times, they contained limited amounts of blocked lysine only if they had been stored at [les ]4°C.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 1999

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