Document Detail

Color formation in dehydrated modified whey powder systems as affected by compression and T(g).
MedLine Citation:
PMID:  11087470     Owner:  NLM     Status:  MEDLINE    
Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the matrix, either porous or mechanically compressed, or to storage above the T(g) of anhydrous whey systems. Sweet whey (W), reduced minerals whey (WRM), whey protein isolate (WPI), and whey protein concentrate (WPC) were stored in ovens at selected temperatures. Colorimetric measurements were performed with a spectrocolorimeter, thermal analyses (TGA) by means of a thermobalance, and glass transition temperature studies by DSC. The browning order in the vials and in the compressed systems followed the order W > WRM> WPC > WPI. k(w2), the slope of the second linear segment of the TGA curve, was related to the loss of water due to nonenzymatic browning (NEB). Browning development was in good relationship with this loss of weight. In the glassy state, the compressed systems developed higher rates of browning and weight loss (assigned to NEB reactions) than the porous systems. Reaction rates in both (porous and compressed) systems became similar as (T - T(g)) increased.
L Burin; K Jouppila; Y Roos; J Kansikas; M P Buera
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  48     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2000 Nov 
Date Detail:
Created Date:  2001-01-12     Completed Date:  2001-01-12     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  5263-8     Citation Subset:  IM    
Department of Food Technology, P.O. Box 27, University of Helsinki, Latokartanonkaari 7, FIN-00014 Helsinki, Finland.
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MeSH Terms
Colorimetry / methods
Dairy Products*
Food Preservation*
Hot Temperature
Maillard Reaction
Milk Proteins*
Reg. No./Substance:
0/Milk Proteins; 0/whey protein

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