HMF formation during heat-treatment of milk-type products as related to milkfat content

被引：38

作者：

Morales, FJ ^{[1
]}

Jiménez-Pérez, S ^{[1
]}

机构：

[1] CSIC, Inst Frio, Dept Prod Lacteos, E-28040 Madrid, Spain

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 05期

关键词：

milk; Maillard reaction; hydroxymethylfurfural; milkfat;

D O I：

10.1111/j.1365-2621.1999.tb15927.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Homogenized lactose/caseinate model systems and milk with different fat content were heated at 110 to 150 degrees C for up to 30 min. Free and total hydroxymethylfurfural (HMF) were measured by reverse-phase high-performance liquid chromatography. Multifactor analysis of variance was applied to determine whether milkfat content contributed to free and total HMF formation. There was a negative effect of milkfat on the formation of total HMF in both systems. However, free HMF formation was promoted by higher milkfat content in milk, but not in the lactose-caseinate model. Milkfat affected also the free and total HMF formation in commercial pasteurized milk, ultra heat-treated milk, and bottle-sterilized milk.

引用

页码：855 / 859

页数：5

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