A new method for discriminating milk heat treatment

Birlouez-Aragon, I.; Sabat, Pascal; Gouti, Nicolas

doi:10.1016/s0958-6946(01)00131-5

Cited by 89 publications

(84 citation statements)

References 20 publications

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“…Therefore, three different prediction models were constructed for each of the three maturation indices: maturation time, proteolysis index and total free amino acids. Table 1 Multiple chemical components are known to fluoresce in this wavelength range such as oxidized lipids (Dillard and Tappel, 1971), Maillard reaction products (Birlouez-Aragon et al, 1998;Birlouez-Aragon et al, 2002;Morales et al, 1996;Morales and van Boekel, 1998;Schamberger and Labuza, 2006) and Schiff bases formed between oxidation products and amino groups (Kikugawa and Beppu, 1987). Maillard products are most often linked to the heating process of dairy products, but are known to increase with maturation time (Corzo et al, 2000) and have also been used as an indicator of cheese ripening (Pellegrino et al, 1997).…”

Section: Resultsmentioning

confidence: 99%

Measuring Cheese Maturation with the Fluorescence Fingerprint

Kokawa

Ikegami

Chiba

et al. 2015

FSTR

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Section: Resultsmentioning

confidence: 99%

Measuring Cheese Maturation with the Fluorescence Fingerprint

Kokawa

Ikegami

Chiba

et al. 2015

FSTR

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“…This protein structure transition was accompanied by an increase in the exposure of initially buried hydrophobic residues to the aqueous medium, with creation of a new fluorophore compound, observed at 420 nm, the maximum wavelength emission. This compound was attributed to formation of a Maillard product reaction under damaged effects of high air temperature [4,18].…”

Section: Resultsmentioning

confidence: 99%

Production of whey protein aggregates with controlled end-use properties

Relkin¹,

Bernard²,

Meylheuc³

et al. 2007

Lait

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-We studied the structural behaviour and foaming properties of whey proteins under the effects of spray-drying in a co-current configuration. We used two different inlet/outlet air temperatures (170/85• C or 260/138• C, respectively), the other operating conditions being unchanged. Using different characterisation techniques, we showed that both whey proteins (WP-P 85 and WP-P 138 ) which were submitted to hydro-thermal treatments under mild and high air processing conditions behaved differently from untreated proteins (WP-L). As expected, WP-P 138 powder exhibited lower moisture and free lactose contents, a higher particle internal porosity, and a thinner particle wall thickness than the WP-P 85 powder. The conformational stability of whey proteins, obtained by dilution of untreated whey proteins (WP-L) and dispersions of the two spray-dried powders (WP-P 85 and WP-P 138 ), were compared. Whey proteins in the WP-P 138 powder showed a red-shift in the tryptophan emission wavelength, the appearance of a newly created fluorescent compound at 420 nm, contrary to untreated and WP-P 85 whey proteins. In addition, we observed formation of a higher proportion of covalently-bound aggregates (11% in WP-P 138 , instead of 5% in WP-P 85 ) and a decrease in conformational stability against re-heating (∼50% s in WP-P 138 , instead of ∼30% in WP-P 85 ) compared with untreated WP-L solution. Finally, combination of continuous measurements of foam volume (by an on-line video camera) and liquid (by conductivity) entrained in a column foam during its formation by air injection, in parallel with automatic acquisition of videofoam images during the destabilisation step, showed that solution of WP-P 138 spray-dried powder, obtained using the highest air temperature conditions, has higher foaming properties than WP-P 85 and WP-L solutions. • C et 260/138• C, respectivement), les autres conditions opératoires étant inchangées. Par application de différentes techniques de caractérisa-tion, nous avons montré que les protéines (WP-P 85 et WP-P 138 ) qui ont subi des traitements hydrothermiques à température d'air modérée et sévère, respectivement, se comportent différemment des protéines (WP-L) contenues dans les solutions avant séchage. Comme attendu, la poudre contenant les protéines WP-P 138 présente des taux d'humidité et de lactose libre plus faibles, un taux de porosité interne plus important, et une épaisseur de paroi plus faible. L'étude spectrofluorimétrique des protéines, contenues dans des dispersions dans l'eau distillée des poudres issues des deux conditions de séchage, indique que pour les protéines WP-P 138 , et contrairement aux protéines WP-L et WP-P 85 , la longueur d'onde maximum d'émission de fluorescence du tryptophane présente un déplacement vers le rouge, ainsi que l'apparition de nouveaux composés qui fluorescent avec une longueur d'onde maximum d'émission à 420 nm. D'autre part, nous avons observé une plus forte proportion d'agrégats covalents (11 % pour WP-P 138 au lieu de 5 % pour WP-P 85 ), ainsi qu'...

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“…The FAST method used in this study was described by Birlouez-Aragon et al [10]. One millilitre of sample was made up to 50 mL with sodium acetate buffer (0.1 mol·L −1 , pH 4.6) to precipitate the insoluble proteins.…”

Section: Fast Methodsmentioning

confidence: 99%

“…Unfortunately, Famp cannot be calibrated with any standard solution. Nevertheless, the FAST index given by the ratio Ftrp/Famp was reported to be well correlated to the advancement of Maillard reaction [6,10]. The fluorescence property can also be used to follow end compounds like carboxymethyllysine (CML) by frontal fluorescence [7,18].…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Roux

Courel

Ait-Ameur

et al. 2009

Dairy Sci. Technol.

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-The impact of an ultrahigh temperature (UHT) treatment on a model infant formula (IF) was examined by assessing the advancement of Maillard reactions during a thermal treatment by ohmic heating. The heating and holding steps of the heat treatment were carried out in a static batch ohmic heater equipped with a nitrogen counter-pressure system, allowing the reaching of five temperature levels from 100 to 140°C. A heat treatment was characterised by monitoring a holding time at a given temperature. Samples were taken during heating and holding steps and analysed for early Maillard reaction products (MRPs), such as furosine, advanced MRPs, such as advanced glycated end products (AGEs) and carboxymethyllysine (CML), and final MRPs such as melanoidins. The results show that Maillard reactions in model IF are highly dependent from time-temperature treatment. In compliance with other classical heating techniques, the selected chemical markers followed a pseudo-zero order of reaction under isothermal conditions. However, the contribution of the heating step can be significant as MRPs could be detected from the first seconds of the UHT treatment.Joule effect / infant dairy product / thermal treatment / Maillard reaction Article published by EDP Sciences d'un traitement UHT sur une formule infantile modèle a été évalué en mesurant le degré d'avancement de la réaction de Maillard pendant un traitement thermique par chauffage ohmique. Les étapes de chauffage et chambrage ont été effectuées dans un réacteur ohmique discontinu statique équipé d'un dispositif de contre-pression d'azote qui a permis d'atteindre cinq niveaux de température de 100 à 140°C. Chaque traitement thermique a été caractérisé par un couple temps de chambrage/température. Des échantillons prélevés pendant les étapes de chauffage et de chambrage ont été analysés pour quantifier des produits précoces de la réaction de Maillard comme la furosine, des produits avancés comme les produits avancés glycatés ou la carboxyméthyllysine et des produits terminaux comme les mélanoïdines. Les résultats montrent que les réactions de Maillard dans une formule infantile modèle sont très dépendantes du barème temps/température appliqué. En accord avec les résultats publiés par d'autres auteurs sur des méthodes classiques de traitement thermique, les marqueurs de Maillard sélectionnés suivent une réaction d'ordre pseudo-zéro en conditions isothermes. Cependant, dans un procédé UHT, la contribution de l'étape de chauffage ne peut être négligée puisque les produits de la réaction de Maillard peuvent être détectés dès les premières secondes du traitement thermique.effet Joule / produit lacté infantile / traitement thermique / réaction de Maillard

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A new method for discriminating milk heat treatment

Cited by 89 publications

References 20 publications

Measuring Cheese Maturation with the Fluorescence Fingerprint

Measuring Cheese Maturation with the Fluorescence Fingerprint

Production of whey protein aggregates with controlled end-use properties

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

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