title: Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures.
abstract: 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.
authors.affiliation: Instituto de Fermentaciones Industriales C.S.I.C., Madrid, Spain.
authors.forename: N
authors.initials: N
authors.lastname: Corzo
authors.forename: R
authors.initials: R
authors.lastname: López-Fandiño
authors.forename: T
authors.initials: T
authors.lastname: Delgado
authors.forename: M
authors.initials: M
authors.lastname: Ramos
authors.forename: A
authors.initials: A
authors.lastname: Olano
mesh_terms: 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*
chemical_list: D008894:Milk Proteins; C018948:furosine; D008239:Lysine