The influence of enzymatic cross‐linking of proteins on the M aillard reaction in milk

The influence of transglutaminase ( TG ase) on the Maillard reaction was investigated in skimmed milk samples during heat treatment. TG ase‐treated and control samples were heated at 80, 120 and 140 °C for 1, 5, 15, 30, 40 and 60 min. Compared with the TG ase‐treated samples heated at 80 and 120 °C, the sample heated at 140 °C showed a larger decrease in furosine concentration. It was also found that TG ase did not affect the formation of hydroxymethylfurfural and lactulose at 120 °C, whereas their concentrations increased in the presence of TG ase at 140 °C. It was concluded that blockage of lysine residues via enzymatic cross‐linking of milk proteins had a limited effect on the Maillard reaction.