Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

The kinetics of the Maillard reaction in skim milk powder was studied at a wide range of water activities (0.31-0.98) under storage at mildly elevated temperature conditions (37, 50 and 60 °C). The reaction rate was determined by the loss of available lysine content using the o-phthaldialdehyde meth...

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Autores principales:	Pereyra Gonzales, Adriana S., Naranjo, Gabriela Beatriz, Leiva, Graciela Edith, Malec, Laura Sara
Publicado:	2010
Materias:	Effect of water Elevated temperature Glass transition temperature High water Maillard reaction Mild temperatures Milk powder O-phthaldialdehyde Skim milk powder Temperature dependence Water activity Activation energy Amino acids Dairy products Glass Rate constants Reaction kinetics Sugars Superconducting transition temperature Glass transition
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v20_n1_p40_PereyraGonzales http://hdl.handle.net/20.500.12110/paper_09586946_v20_n1_p40_PereyraGonzales
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09586946_v20_n1_p40_PereyraGonzales
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spelling	paper:paper_09586946_v20_n1_p40_PereyraGonzales2023-06-08T15:56:42Z Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures Pereyra Gonzales, Adriana S. Naranjo, Gabriela Beatriz Leiva, Graciela Edith Malec, Laura Sara Effect of water Elevated temperature Glass transition temperature High water Maillard reaction Mild temperatures Milk powder O-phthaldialdehyde Skim milk powder Temperature dependence Water activity Activation energy Amino acids Dairy products Glass Rate constants Reaction kinetics Sugars Superconducting transition temperature Glass transition The kinetics of the Maillard reaction in skim milk powder was studied at a wide range of water activities (0.31-0.98) under storage at mildly elevated temperature conditions (37, 50 and 60 °C). The reaction rate was determined by the loss of available lysine content using the o-phthaldialdehyde method. Water activity affected the rate of loss of lysine above the glass transition temperature only at high water activity values. However, the mobility of the reactants seemed to play a role in damage to lysine, as the rate constant decreased considerably at temperatures close to the glass transition. Crystallization of lactose did not affect the rate constant values. Water activity did not influence the temperature-dependence of the reaction rate, although a significant increase in activation energy was observed in the vicinity of the glass transition temperature. © 2009 Elsevier Ltd. All rights reserved. Fil:Pereyra Gonzales, A.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Naranjo, G.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Leiva, G.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Malec, L.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v20_n1_p40_PereyraGonzales http://hdl.handle.net/20.500.12110/paper_09586946_v20_n1_p40_PereyraGonzales
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Effect of water Elevated temperature Glass transition temperature High water Maillard reaction Mild temperatures Milk powder O-phthaldialdehyde Skim milk powder Temperature dependence Water activity Activation energy Amino acids Dairy products Glass Rate constants Reaction kinetics Sugars Superconducting transition temperature Glass transition
spellingShingle	Effect of water Elevated temperature Glass transition temperature High water Maillard reaction Mild temperatures Milk powder O-phthaldialdehyde Skim milk powder Temperature dependence Water activity Activation energy Amino acids Dairy products Glass Rate constants Reaction kinetics Sugars Superconducting transition temperature Glass transition Pereyra Gonzales, Adriana S. Naranjo, Gabriela Beatriz Leiva, Graciela Edith Malec, Laura Sara Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
topic_facet	Effect of water Elevated temperature Glass transition temperature High water Maillard reaction Mild temperatures Milk powder O-phthaldialdehyde Skim milk powder Temperature dependence Water activity Activation energy Amino acids Dairy products Glass Rate constants Reaction kinetics Sugars Superconducting transition temperature Glass transition
description	The kinetics of the Maillard reaction in skim milk powder was studied at a wide range of water activities (0.31-0.98) under storage at mildly elevated temperature conditions (37, 50 and 60 °C). The reaction rate was determined by the loss of available lysine content using the o-phthaldialdehyde method. Water activity affected the rate of loss of lysine above the glass transition temperature only at high water activity values. However, the mobility of the reactants seemed to play a role in damage to lysine, as the rate constant decreased considerably at temperatures close to the glass transition. Crystallization of lactose did not affect the rate constant values. Water activity did not influence the temperature-dependence of the reaction rate, although a significant increase in activation energy was observed in the vicinity of the glass transition temperature. © 2009 Elsevier Ltd. All rights reserved.
author	Pereyra Gonzales, Adriana S. Naranjo, Gabriela Beatriz Leiva, Graciela Edith Malec, Laura Sara
author_facet	Pereyra Gonzales, Adriana S. Naranjo, Gabriela Beatriz Leiva, Graciela Edith Malec, Laura Sara
author_sort	Pereyra Gonzales, Adriana S.
title	Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
title_short	Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
title_full	Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
title_fullStr	Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
title_full_unstemmed	Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
title_sort	maillard reaction kinetics in milk powder: effect of water activity at mild temperatures
publishDate	2010
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v20_n1_p40_PereyraGonzales http://hdl.handle.net/20.500.12110/paper_09586946_v20_n1_p40_PereyraGonzales
work_keys_str_mv	AT pereyragonzalesadrianas maillardreactionkineticsinmilkpowdereffectofwateractivityatmildtemperatures AT naranjogabrielabeatriz maillardreactionkineticsinmilkpowdereffectofwateractivityatmildtemperatures AT leivagracielaedith maillardreactionkineticsinmilkpowdereffectofwateractivityatmildtemperatures AT maleclaurasara maillardreactionkineticsinmilkpowdereffectofwateractivityatmildtemperatures
_version_	1768546261418377216

Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

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