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Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating
Author(s) -
GÜNEŞER ONUR,
TOKLUCU AYŞEGÜL KIRCA,
KARAGÜLYÜCEER YONCA
Publication year - 2013
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.1471-0307.2012.00869.x
Subject(s) - hydroxymethylfurfural , 5 hydroxymethylfurfural , chemistry , kinetics , food science , organic chemistry , catalysis , physics , furfural , quantum mechanics
The formation of hydroxymethylfurfural, nonenzymatic brown coloured compounds and free sulphydryl groups in goat milk was studied during heating at 75–95 °C. Analysis of kinetic data suggested that formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds followed zero order reaction kinetics, while formation of free sulphydryl groups during heating varied depending on heating time. A good linear correlation ( r = 0.839) was found between brown coloured compounds and hydroxymethylfurfural content in milk samples during heating. Activation energies ( E a ) for the formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds were 96.31 and 69.79 kJ/mol, respectively.