Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk

Abstract

-The influence of dissolved air on lactose isomerisation and the Maillard reaction during heat treatment of milk was investigated, lactulose and furosine being the chemical parameters studied, respectively. For all treatments, the lowest contents of lactulose were found in samples bubbled with air, probably due to oxidative degradations during the heating of the milk. A lower formation of furosine was also detected in samples with air than in samples subjected to a previous de-aeration step. In the presence of oxygen, oxidative side reactions can take place leading to degradation of Amadori compounds. The results obtained in the present work point out the effect of dissolved air on lactose isomerisation and formation of Amadori compounds during the heat treatment of milk.Air / lactulose / furosine / heating / milk Résumé -Influence de l'air dissous sur l'isomérisation du lactose et la formation de furosine pendant le traitement thermique du lait. Nous avons étudié l'influence de l'air dissous sur l'isomé-risation du lactose et la réaction de Maillard, pendant le traitement thermique du lait, par le dosage du lactulose et de la furosine, respectivement. Pour tous les traitements, les teneurs les plus basses en lactulose se trouvent dans les échantillons traités avec l'air, probablement en raison de la dégradation oxydative du lactulose lors du chauffage du lait. La concentration en furosine est plus faible dans les échantillons contenant de l'air que dans les échantillons soumis à une étape préalable de dé-aération. En présence d'oxygène, des réactions oxydatives secondaires peuvent avoir lieu, provoquant la dégradation du composé d'Amadori. Ces résultats montrent que la concentration d'oxygène du milieu influence notablement le taux d'isomérisation du lactose ainsi que la formation du composé d'Amadori, lors du traitement thermique du lait.Air / lactulose / furosine / traitement thermique / lait 629

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

“…In addition, Aminoreductone (AR) is one of the products of the Maillard reaction. The decrease in DO content in raw milk before heating will inhibit the oxidative degradation of AR during the heating process to maintain a high AR concentration after heating, which is beneficial to maintaining the quality of commercial milk [ 8 ]. In terms of color, the DO level also plays a role in milk.…”

Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging

“…The accelerate effect of oxygen on the rate of browning may be attributed to the fact that oxygen is required for formation of some interme- Although no data are reported on the influence of oxygen on the Maillard reactions in glucose syrup, some authors have studied the effects of oxygen on this reaction. Rada-Mendoza, Villamiel, and Olano (2002) demonstrated that the dissolved oxygen has a significant effect on the formation of Amadori compounds during the heat treatment of milk. Hayase, Shibuya, Sato, and Yamamoto (1996) observed less browning under aerobic conditions.…”