Lactulose, monosaccharides and undenatured serum protein contents in commercial UHT creams and their usefulness for thermal treatment assessment

被引：5

作者：

Corzo, N ^{[1
]}

Villamiel, M ^{[1
]}

MartinezCastro, I ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 1996年 / 56卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)00219-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fifteen UHT cream samples with different fat levels (ranging from 10% to 35%) were analysed for free carbohydrates (lactose, lactulose, glucose, galactose and myoinositol) and undenaturated whey proteins using gas chromatography and high-performance liquid chromatography, respectively. Lactulose concentrations ranged from 7 to 177 mg per 100 ml, alpha-lactalbumin from 5.1 to 61.6 mg per 100 ml and beta-lactoglobulin from 1.0 to 64.0 mg per 100 ml. These values were similar to those reported for UHT milks. The ratio beta-lactoglobulin/lactulose was found to be significantly higher than that reported for UHT milk. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：429 / 432

页数：4

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