Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods

被引：26

作者：

De Block, J

Merchiers, M

Mortier, L

Braekman, A

Ooghe, W

Van Renterghem, R

机构：

[1] Agr Res Ctr Ghent, Dept Anim Prod Qual & Transformat Technol, B-9090 Melle, Belgium

[2] Univ Ghent, Lab Bromatol Vakgroep Bioanalyse, B-9000 Ghent, Belgium

来源：

INTERNATIONAL DAIRY JOURNAL | 2003年 / 13卷 / 2-3期

关键词：

capillary electrophoresis; milk powders; nutritional quality; Maillard reaction; storage conditions;

D O I：

10.1016/S0958-6946(02)00152-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Deterioration due to Maillard reaction, of milk powder upon storage was monitored by capillary electrophoresis, IEF, amino acid analysis and determination of furosine, HMF, browning index and available lysine. In comparison with these other methods, capillary electrophoresis of beta-lactoglobulin, revealing a native and a modified fraction of this protein, proved to be a fast, easy and sensitive method for monitoring the quality of milk powders during storage. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：87 / 94

页数：8

共 37 条

[21] Evaluation of heat-induced changes in Spanish commercial milk: Hydroxymethylfurfural and available lysine content [J].