Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content.
In the context of the general applicability of hydroxymethylfurfural (HMF), lactulose and furosine as time-temperature integrators (TTIs) for thermal processing of milk, the influence of milk fat content was studied. Formation kinetics were analysed for milk with fat content of 4.0 +/- <0.1%. In previous experiments, it was observed that, under isothermal and non-isothermal heating conditions, formation of the three chemical compounds could be described by pseudo-zero order kinetics. Since the kinetic model was known, the experimental design could be simplified. Data were analysed by a non-linear regression procedure and results were evaluated by construction of joint confidence regions and temperature time tolerance (TTT-) diagrams. Formation kinetics of HMF and lactulose was not affected by milk fat content. Regarding furosine, significant differences were observed between kinetic parameters in whole, semi-skimmed and skimmed milk. The observed differences however were negligible in the context of process impact evaluation.
Claeys
Wendie L
WL
Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg, 22, B-3001 Heverlee, Belgium.
Van Loey
Ann M
AM
Hendrickx
Marc E
ME
D000818:Animals; D005511:Food Handling; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry*; D006358:Hot Temperature; D007700:Kinetics; D007792:Lactulose / Q000032:analysis / Q000737:chemistry*; D008055:Lipids / Q000032:analysis*; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D012044:Regression Analysis
D008055:Lipids; C018948:furosine; D007792:Lactulose; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D008239:Lysine