title: Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates.
abstract: The impact of high-intensity ultrasound (US) on the formation of lactulose during lactose isomerization and on the obtention of lysine-glucose glycoconjugates during Maillard reaction (MR) has been studied, respectively, in basic and neutral media. As compared to equivalent conventional heat treatments, a higher formation of furosine, as indicator of initial steps of MR, was observed together with more advance of the reaction in US treated samples, this effect being more pronounced with the increase of US amplitude (50-70%) and temperature (25-40 °C). Regarding the influence of US on lactulose formation, in general, in a buffered system (pH 10.0), US at 70% of amplitude and 60 °C increased the rate of lactose isomerization, higher values of lactulose, epilactose and galactose being observed in comparison to conventional heating. The results of this work showed an acceleration of both reactions by US, indicating its usefulness to promote the formation of functional ingredients.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Marta
authors.initials: M
authors.lastname: Corzo-Martínez
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Antonia
authors.initials: A
authors.lastname: Montilla
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Roberto
authors.initials: R
authors.lastname: Megías-Pérez
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: Agustín
authors.initials: A
authors.lastname: Olano
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
authors.forename: F Javier
authors.initials: FJ
authors.lastname: Moreno
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain. Electronic address: m.villamiel@csic.es.
authors.forename: Mar
authors.initials: M
authors.lastname: Villamiel
mesh_terms: D006001:Glycoconjugates / Q000032:analysis*; D006358:Hot Temperature; D007785:Lactose / Q000737:chemistry*; D007792:Lactulose / Q000032:analysis*; D015416:Maillard Reaction; D014465:Ultrasonics / Q000379:methods*
chemical_list: D006001:Glycoconjugates; D007792:Lactulose; D007785:Lactose
keywords: Conventional heating treatment; Furosine; Glycoconjugates; High-intensity ultrasound; Lactose isomerisation; Lactulose; Maillard reaction