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Maillard reaction contributes to variability in hydration characteristics of rennet caseins in solutions of a calcium‐sequestering salt
Author(s) -
ENNIS MICHAEL P,
MULVIHILL DANIEL M
Publication year - 1999
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1999.tb02859.x
Subject(s) - rennet , maillard reaction , salt (chemistry) , chemistry , calcium , food science , casein , organic chemistry
The objective of this study was to assess the effect of protein modification by Maillard reactions on the functionality of rennet caseins. The extent of Maillard reactions in rennet caseins was determined by measuring furosine levels by a high‐performance liquid chromatography method following acid hydrolysis of the casein. An approximately 20‐fold range in furosine levels in commercially produced rennet caseins was observed. High furosine levels correlated significantly with increased time taken to reach maximum viscosity index and with decreased maximum viscosity index when the rennet caseins were dispersed in a solution of calcium‐sequestering salt, which suggests that modification of casein by Maillard reaction contributes to the variability in the hydration behaviour of the rennet caseins.