Kinetics of the Early Maillard Reaction During Heating of Milk

Boekel, M.A.J.S. van; Berg, Helga

doi:10.1533/9781845698393.3.170

Cited by 5 publications

(7 citation statements)

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“…Maillard reaction has been extensively studied and reviewed, especially in the food-and nutrition-related literature and it is a well-documented process for the degradation of lactose during the heating of milk (3,(10)(11)(12)(13)(14). Nowadays, mass spectrometry (MS) has been adopted by many researchers attempting to reveal the details of Maillard chemistry (9,(15)(16)(17)(18).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Feasibility of Maillard Reaction between Baclofen and Lactose by Liquid Chromatography and Tandem Mass Spectrometry, Application to Pre Formulation Studies

et al. 2009

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Abstract. The aim of this study was to determine any possible, baclofen-lactose Maillard reaction products. Granules and tablets of baclofen and lactose were prepared and maintained in heat ovens for a certain time period. The effects of lactose type, addition of magnesium stearate, and water were monitored. Heated lactose and baclofen were analyzed using reverse-phase HPLC. Liquid chromatography tandem mass spectroscopy revealed nominal mass values consistent with baclofen-lactose, earlystage Maillard reaction condensation products (ESMRP). Multiple reaction monitoring confirmed the presence of ESMRP as well. FTIR analysis proved the formation of imine bond. The results indicated that baclofen undergoes a Maillard-type reaction with lactose.

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Section: Introductionmentioning

confidence: 99%

Assessment of Feasibility of Maillard Reaction between Baclofen and Lactose by Liquid Chromatography and Tandem Mass Spectrometry, Application to Pre Formulation Studies

et al. 2009

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“…2010). However, in the solution containing a redundant amount of lactose, the quantity of this C 4 ‐AR could be negligible (Boekel and Berg 1994). On the other hand, more abundant amount of AR was found compared with Gal in the model solution containing the higher concentration of butylamine.…”

Section: Resultsmentioning

confidence: 99%

“…However, the lacking of a stoichiometric data on the generation of Gal in the Maillard reaction of lactose makes the mechanism of the AR formation to be not fully understood. In addition, one of the complications is that Gal was also reported as one of the main products of lactose degradation during heating (Boekel and Berg 1994; Belloque et al. 2001; Aider and Halleux 2007).…”

Section: Introductionmentioning

confidence: 99%

Elucidation of mechanism of aminoreductone formation in the Maillard reaction of lactose

Trang

Shimamura

Kashiwagi

et al. 2011

Int J of Dairy Tech

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The aim of this study was to elucidate the formation mechanism of aminoreductone, an important indicator for estimating the extent of Maillard reaction of lactose and amino compounds. Using the model system of lactose and butylamine, the model solution of lactose and milk proteins, and milks, it was concluded that d‐galactose was liberated at the same time as the generation of aminoreductone. It was shown that the extent of the Maillard reaction and the lactose degradation during heating depended closely on the concentration ratio of amino group/lactose in the sample solution.

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“…van Boekel and Berg (1994) and van Boekel (1996a) modelled the reactions that occur during the heating of milk. van Boekel and Berg (1994) and van Boekel (1996a) modelled the reactions that occur during the heating of milk.…”

Section: Some Model Studies On the Maillard Reactionmentioning

confidence: 99%

Predicting aroma formation with kinetic models

Balagiannis

2015

Flavour Development, Analysis and Perception in Food and Beverages

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Kinetics of the Early Maillard Reaction During Heating of Milk

Cited by 5 publications

References 10 publications

Assessment of Feasibility of Maillard Reaction between Baclofen and Lactose by Liquid Chromatography and Tandem Mass Spectrometry, Application to Pre Formulation Studies

Assessment of Feasibility of Maillard Reaction between Baclofen and Lactose by Liquid Chromatography and Tandem Mass Spectrometry, Application to Pre Formulation Studies

Elucidation of mechanism of aminoreductone formation in the Maillard reaction of lactose

Predicting aroma formation with kinetic models

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