CHANGES IN FUROSINE AND PROTEINS OF UHT-TREATED MILKS STORED AT HIGH AMBIENT-TEMPERATURES

被引：49

作者：

CORZO, N

LOPEZFANDINO, R

DELGADO, T

RAMOS, M

OLANO, A

机构：

[1] Instituto de Fermentaciones Industriales C.S.I.C., Madrid, E-28006

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1994年 / 198卷 / 04期

关键词：

D O I：

10.1007/BF01193179

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in furosine, undenatured whey protein content. and proteolysis during 90 days storage at 20, 30, and 40-degrees-C of UHT-processed milk were studied. Furosine increased as the temperature and storage time increased. The peptide concentration increased during the storage period, being faster at 30-degrees-C than at 20 or 40-degrees-C. High-performance liquid chromatographic analysis of undenatured whey proteins showed considerable changes in the shape of the peaks during storage.

引用

页码：302 / 306

页数：5