Maillard reaction progress in UHT milk during storage at different temperature levels and cycles

Sunds, Anne Vuholm; Rauh, Valentin; Sørensen, John Houman; Larsen, Lotte Bach

doi:10.1016/j.idairyj.2017.08.008

Cited by 78 publications

(49 citation statements)

References 27 publications

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“…Glycation and lactosylation of lysine residues in milk proteins is the first step in the Maillard reactions which lead to browning discoloration, off‐flavors, and reduction in the nutritional quality of dairy products (Siciliano, Mazzeo, Arena, Renzone, & Scaloni, ; Van Boekel, ). Lactosylation occurs during heating and continues during storage, and it may be used as a measure of the thermal history of UHT milk (Losito, Carbonara, Monaci, & Palmisano, ; Sunds et al., ). Maillard reaction products, as indicated by the modification scores, are lower in pasteurized milk than in UHT milk (Figure ).…”

Section: Resultsmentioning

confidence: 99%

“…Error bars represent standard error of the mean, n = 6. Palmisano, 2007;Sunds et al, 2018). Maillard reaction products, as indicated by the modification scores, are lower in pasteurized milk than in UHT milk ( Figure 6).…”

Section: Food Chemistrymentioning

confidence: 97%

“…In addition to redistribution of proteins between the colloidal and serum phases and denaturation of whey proteins, thermal treatment of milk has been reported to induce other major chemical changes such as covalent cross-linking of proteins, lactosylation leading to Maillard reactions, and degradation of individual amino acids via deamidation (Deeth & Lewis, 2016). These changes to milk proteins have implications for product sensory and textural attributes (for example, color and physical stability; Anema, 2019;Sunds, Rauh, Sørensen, & Larsen, 2018). The Maillard reaction may progress over time in UHT milk during storage, as indicated by previously-observed changes in color and furosine as markers of quality deterioration (Gaucher, Mollé, Gagnaire, & Gaucheron, 2008;Sunds et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…These changes to milk proteins have implications for product sensory and textural attributes (for example, color and physical stability; Anema, 2019;Sunds, Rauh, Sørensen, & Larsen, 2018). The Maillard reaction may progress over time in UHT milk during storage, as indicated by previously-observed changes in color and furosine as markers of quality deterioration (Gaucher, Mollé, Gagnaire, & Gaucheron, 2008;Sunds et al, 2018). Additional protein modifications, such as deamidation of predominantly α s1 -casein and lactosylation of whey proteins have been found during the storage of UHT milk using 2-D electrophoresis and MALDI-TOF mass spectrometry (Holland, Gupta, Deeth, & Alewood, 2011;Holland, Gupta, Deeth, & Alewood, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage

Liu¹,

Grosvenor

et al. 2019

Journal of Food Science

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We investigated protein modifications that occur during short‐ and long‐term storage of raw, pasteurized, and ultra‐high‐temperature processed (UHT) milks using RE‐HPLC and redox proteomics. The RE‐HPLC results show that casein dissociation and whey protein/κ‐casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after storage. The redox proteomics analyses show that primary structural level protein modifications were not correlated to processing type on the of day processing but did occur and increase during storage. Methionine oxidation was the most significant type of oxidative modification in all samples, particularly in the caseins. Methionine oxidation increased in the UHT‐treated milk samples with longer storage times, especially in the micelle‐phase proteins, likely due to the increasing exposure of these proteins as they migrated to the serum phase. Glycated and lactosylated early‐stage Maillard reaction products were also found after heat treatment, particularly in UHT‐treated milk, with the levels of these products maintained and generally increased with increasing storage time. Practical Application Understanding changes in protein modification during heat processing and storage of liquid milk products may help develop a model to predict the quality and shelf‐life stability of heat treated milk products.

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Section: Resultsmentioning

confidence: 99%

Section: Food Chemistrymentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage

Liu¹,

Grosvenor

et al. 2019

Journal of Food Science

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“…In recent years, physical and chemical changes that might reduce the shelf‐life of UHT milk have been widely studied, mainly focusing on milk protein sedimentation and age gelation (Malmgren et al., ), browning and off‐flavor from the Maillard reaction (Sunds, Rauh, Sørensen, & Larsen, ), and proteolysis‐derived changes (Jansson et al., ; Pinto, de, Machado, Cardoso, & Vanetti, ). However, the physical and chemical properties of fat, an important fraction, in stored UHT milk have been less well studied.…”

Section: Introductionmentioning

confidence: 99%

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Jing

Langton

Sampels

et al. 2019

Journal of Food Science

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During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased levels of TBARS and free fatty acids. High oxidation levels decreased the percentage of unsaturated fatty acids (UFAs) in triacylglycerol and phospholipids. Higher storage temperatures (20, 30, and 37°C) resulted in a higher degree of fat aggregation, oxidation, and lipolysis compared with refrigerated storage (4°C). Additionally, sampling month of raw milk (May, July, and November) affected the lipid profiles of UHT milk during storage, with more UFA oxidized in July than in the other 2 months.This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. Food ChemistryLipid oxidation and lipolysis in stored UHT milk . . . separated off and subsamples were used for analysis (for details of the experimental design, see Figure A.1 in the Supplementary Material). Confocal laser scanning microscopy analysisThe samples were prepared as previously described (Lu et al., 2018), by mixing 0.5 mL of UHT milk with 5 µL of Nile Red stock solution (0.1% Nile Red in acetone, Sigma-Aldrich, St Louis, MO, USA) for 15 min at room temperature. The final mixture (20 µL) was placed on a concave microscope slide for confocal laser scanning microscopy. A Zeiss LSM 780 confocal laser scanning microscope (Jena, Germany) was used for microstructure analysis. A 488 nm Argon laser was used as excitation source and the fluorescence emissions of wavelengths between 500 and 530 nm were detected. Images were acquired using a C-Apochromat 63× oil immersion objective (NA 1.32) with a resolution of 1,024 × 1,024 pixels.

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Ultra‐High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs

Sun

Akıllıoğlu

Aasmul‐Olsen

et al. 2022

Molecular Nutrition Food Res

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Scope: Ready-to-feed liquid infant formula is increasingly used for preterm infants when human milk is unavailable. These formulas are sterilized by ultra-high temperature treatment, but heating and storage may reduce bioactivity and increase formation of Maillard reaction products with potential negative consequences for immature newborns. Methods and results: Using preterm pigs as a model for sensitive newborn infants, the study tests the intestinal responses of feeding experimental liquid formula within 5 days. A pasteurized formula (PAST) with the same nutrient composition but less protein modifications serves as control to ultra-high temperature-treated formula without (UHT) and with prolonged storage (SUHT). Relative to PAST, UHT contains lower levels of lactoferrin and IgG. Additional storage (40 °C, 60 days, SUHT) reduces antimicrobial capacity and increases non-reducible protein aggregates and Maillard reaction products (up to 13-fold). Pigs fed SUHT have more diarrhea and show signs of intestinal inflammation (necrotizing enterocolitis) compared with pigs fed PAST and UHT. These clinical effects are accompanied by accumulation of Maillard reaction products, protein cross-links, and inflammatory responses in the gut. Conclusion: The results demonstrate that feeding UHT infant formulas, particularly after prolonged storage, adversely affects gut maturation and function in preterm pigs used as a model of preterm infants.

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Maillard reaction progress in UHT milk during storage at different temperature levels and cycles

Cited by 78 publications

References 27 publications

Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage

Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Ultra‐High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs

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