A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk

Birlouez-Aragon, I.; Nicolas, Marina; Métais, Arnaud; Marchond, Nathaline; Grenier, Julien; Calvo, Daniel Malet

doi:10.1016/s0958-6946(98)00119-8

Cited by 99 publications

(74 citation statements)

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“…With an increase in temperature from 60 to 80˚C, the FAST index increased, but the Trp value decreased during both treatments. The results suggest that no protein denaturation occurred at temperatures below 60°C, while protein denaturation increased with an increase in temperature from 60 to 80°C during both treatments as previous works showed ( Birlouez-Aragon et al, 1998). However, there was no significant difference between FAST indexes or degrees of protein denaturation in ohmic heating and conventional heating at all temperatures (p<0.05).…”

Section: Resultssupporting

confidence: 52%

“…It is based on the simultaneous determination of protein denaturation by Trp fluorescence (290 nm/340 nm: maximum excitation and emission wavelengths of tryptophan) and formation of fluorescent advanced Maillard products (350 nm/ 440 nm) in the milk fraction soluble at pH 4.6. In this study, the FAST method was used to determine protein denaturation in pasteurized milk in order to evaluate the effect of ohmic heating on quality of milk (Birlouez-Aragon et al, 1998).…”

Section: Methodsmentioning

confidence: 99%

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Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk

Sun

Kawamura

Himoto

et al. 2008

FSTR

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The aim of this study was to compare the inactivation effects of ohmic heating (internal heating by electric current) and conventional heating (external heating by hot water) on viable aerobes and Streptococcus thermophilus 2646 in milk under identical temperature history conditions. The effects of the two treatments on quality of milk were also compared by assessing degrees of protein denaturation in raw and sterilized milk (raw milk being sterilized by ohmic heating or conventional heating). It was found that microbial counts and calculated decimal reduction time (D value) resulting from ohmic heating were significantly lower than those resulting from conventional heating. There was no difference in degrees of protein denaturation during the two treatments. The results suggested that ohmic heating had not only a thermallethal effect, but also a nonthermal-lethal effect on microorganisms, due to the electric current. Based on the results, we propose that ohmic heating can be effectively used to pasteurize milk with no additional protein deterioration.

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Section: Resultssupporting

confidence: 52%

Section: Methodsmentioning

confidence: 99%

Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk

Sun

Kawamura

Himoto

et al. 2008

FSTR

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“…Lactulose was dertermined using an enzymatic method [4]. It was measured using a Boehringer Mannheim D-Glucose/DFructose test kit combined with β-galactosidase (1500 U), triethanolamine hydrochloride, glucose oxidase (5000 U) and catalase.…”

Section: Reference Methods For the Determination Of Lactulosementioning

confidence: 99%

“…A method for estimating the heat treatment of liquid milk based on right angle fluorescence was recently developed [4]. According to the method, protein denaturation is monitored by measuring the fluorescence intensity of tryptophan (exc.…”

Section: Introductionmentioning

confidence: 99%

Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy

Kulmyrzaev

Dufour

2002

Lait

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-A novel rapid and non-destructive front-face fluorescence method to quantify furosine and lactulose in heat-treated milk has been developed. The emission fluorescence spectra (305-450 nm) of tryptophans of proteins, and emission and excitation fluorescence spectra of fluorescent Maillard-reaction products were recorded directly on milk samples. Principal component analysis (PCA) and principal component regression (PCR) were applied to process the spectra obtained. The front-face fluorescence method can give valuable information on the quality of heattreated milk because it allows the evaluation of furosine and lactulose content simultaneously. The results were well correlated with those of the reference methods. The front-face fluorescence technique is relatively low-cost, rapid and non-destructive and it could replace existing conventional analytical techniques practiced for lactulose and furosine evaluation in dairy products.Milk / heat treatment / front-face fluorescence / tryptophan / Maillard-reaction products / furosine / lactulose Résumé -Détermination du lactulose et de la furosine dans le lait par spectroscopie de fluorescence frontale. Une méthode nouvelle et non destructive basée sur la spectroscopie de fluorescence frontale a été mise au point pour quantifier la furosine et le lactulose dans les laits chauffés. Les spectres d'émission (305-450 nm) de fluorescence des tryptophanes des protéines et d'excitation et d'émission de fluorescence des produits de la réaction de Maillard du lait ont été enregistrés. L'analyse en composantes principales (ACP) et la régression en composantes principales (RCP) ont été appliquées à la collection de spectres. Les résultats montrent que la spectroscopie de fluorescence frontale permet de caractériser sur les plans des propriétés physico-chimiques et de la qualité les laits chauffés : en effet la furosine et le lactulose peuvent être déterminés simultanément. Les résultats ont été comparés à ceux obtenus aux moyens des méthodes de référence et de fortes corrélations ont été Lait / traitement thermique / fluorescence frontale / tryptophane / composés de la réaction de Maillard / furosine / lactulose

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“…Some of these AGEs are fluorescent and the reaction can be studied by a global approach using the FAST method (Fluorescence of Advanced Maillard Products (Famp) and Soluble Tryptophan). This method is based on the exploitation of two fluorescence signals: (i) fluorescence of tryptophan (Ftrp), which can be correlated to protein content and, therefore, to protein thermal denaturation [8]; (ii) Famp, which is a global signal produced by numerous unidentified Maillard compounds. Unfortunately, Famp cannot be calibrated with any standard solution.…”

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 Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk

Cited by 99 publications

References 0 publications

Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk

Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk

Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy

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

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