KINETICS OF GALACTOSE AND TAGATOSE FORMATION DURING HEAT-TREATMENT OF MILK

被引：31

作者：

TROYANO, E ^{[1
]}

MARTINEZCASTRO, I ^{[1
]}

OLANO, A ^{[1
]}

机构：

[1] INST QUIM ORGAN GEN,E-28006 MADRID,SPAIN

来源：

FOOD CHEMISTRY | 1992年 / 45卷 / 01期

关键词：

D O I：

10.1016/0308-8146(92)90010-Y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The kinetics of the formation of galactose and tagatose during the heating of milk at various temperatures (115-135-degrees-C) was studied. A first-order kinetic model was satisfactorily used to describe the formation of both carbohydrates. The Arrhenius plot enabled calculation of the activation energies to be made (113 kJ/mol for galactose and 115 kJ/mol for tagatose). The formation of tagatose in appreciable amounts takes place only under sterilization conditions. and its presence in commercial milks may be an indication of the severity of the heat-treatment.

引用

页码：41 / 43

页数：3

共 9 条

[1] PRESENCE AND SIGNIFICANCE OF LACTULOSE IN MILK PRODUCTS - A REVIEW [J].