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Effect of lactose on cross‐linking of milk proteins during heat treatments
Author(s) -
AlSaadi Jasim M S,
Easa Azhar Mat,
Deeth Hilton C
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.1471-0307.2012.00878.x
Subject(s) - lactose , maillard reaction , chemistry , food science , milk protein , biochemistry
The major types of nondisulphide cross‐linking which cause milk protein aggregation were investigated in milk, with and without lactose, heated at 95 °C for up to 8 h. Compared with the milk containing no lactose, the milk containing lactose showed a smaller increase in pH , a larger increase in pH 4.6 soluble nitrogen, much smaller increase in lysinoalanine ( LAL ) and a much higher percentage of cross‐linked proteins. It was concluded that cross‐linking in milk products containing lactose occurs mainly via Maillard reaction products, and in milk products with no lactose, it occurs mainly via isopeptide linkages such as in LAL .