CHANGES IN FREE MONOSACCHARIDES DURING STORAGE OF DRIED MILK

被引：28

作者：

TROYANO, E

OLANO, A

MARTINEZCASTRO, I

机构：

[1] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 07期

关键词：

D O I：

10.1021/jf00043a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Changes in the monosaccharide fraction of dried skim milk stored under different conditions of temperature and humidity have been studied. The monosaccharide fraction of freshly spray-dried milk contained only galactose and glucose. Both monosaccharides increased during storage, and the formation of tagatose and 3-deoxypentulose was also detected. These changes suggest that lactose transformations during storage take place via condensation with proteins (Maillard reaction), Isomerization (Lobry de Bruyn-Alberda van Ekenstein reaction), and hydrolysis.

引用

页码：1543 / 1545

页数：3

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