Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures.
Changes in furosine, undenatured whey protein content, and proteolysis during 90 days storage at 20, 30, and 40 degrees C of UHT-processed milk were studied. Furosine increased as the temperature and storage time increased. The peptide concentration increased during the storage period, being faster at 30 degrees C than at 20 or 40 degrees C. High-performance liquid chromatographic analysis of undenatured whey proteins showed considerable changes in the shape of the peaks during storage.
Corzo
N
N
Instituto de Fermentaciones Industriales C.S.I.C., Madrid, Spain.
López-Fandiño
R
R
Delgado
T
T
Ramos
M
M
Olano
A
A
D000818:Animals; D002851:Chromatography, High Pressure Liquid; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008239:Lysine / Q000031:analogs & derivatives* / Q000378:metabolism; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000378:metabolism*
D008894:Milk Proteins; C018948:furosine; D008239:Lysine