EDP Sciences Journals List
Home Document
Subscriber Authentication Point
Free access article

Issue Lait
Volume 82, Number 5, September-October 2002
Page(s) 629 - 634
DOI 10.1051/lait:2002038



Lait 82 (2002) 629-634
DOI: 10.1051/lait:2002038

Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk

Maite Rada-Mendozaa, Mar Villamielb and Agustín Olanob

a  AECI scholar on leave from University of Cauca, Popayán, Colombia
b  Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

(Received 7 September 2001; accepted 3 December 2001)

Abstract
The influence of dissolved air on lactose isomerisation and the Maillard reaction during heat treatment of milk was investigated, lactulose and furosine being the chemical parameters studied, respectively. For all treatments, the lowest contents of lactulose were found in samples bubbled with air, probably due to oxidative degradations during the heating of the milk. A lower formation of furosine was also detected in samples with air than in samples subjected to a previous de-aeration step. In the presence of oxygen, oxidative side reactions can take place leading to degradation of Amadori compounds. The results obtained in the present work point out the effect of dissolved air on lactose isomerisation and formation of Amadori compounds during the heat treatment of milk.

Résumé
Influence de l'air dissous sur l'isomérisation du lactose et la formation de furosine pendant le traitement thermique du lait. Nous avons étudié l'influence de l'air dissous sur l'isomérisation du lactose et la réaction de Maillard, pendant le traitement thermique du lait, par le dosage du lactulose et de la furosine, respectivement. Pour tous les traitements, les teneurs les plus basses en lactulose se trouvent dans les échantillons traités avec l'air, probablement en raison de la dégradation oxydative du lactulose lors du chauffage du lait. La concentration en furosine est plus faible dans les échantillons contenant de l'air que dans les échantillons soumis à une étape préalable de dé-aération. En présence d'oxygène, des réactions oxydatives secondaires peuvent avoir lieu, provoquant la dégradation du composé d'Amadori. Ces résultats montrent que la concentration d'oxygène du milieu influence notablement le taux d'isomérisation du lactose ainsi que la formation du composé d'Amadori, lors du traitement thermique du lait.


Key words: Air / lactulose / furosine / heating / milk

Mots clés : Air / lactulose / furosine / traitement thermique / lait

Correspondence and reprints: Mar Villamiel Tel.: (34) 91 562 29 00 ext. 307; fax: (34) 91 564 48 53;
    e-mail: mvillamiel@ifi.csic.es

© INRA, EDP Sciences 2002


What is OpenURL?

The OpenURL standard is a protocol for transmission of metadata describing the resource that you wish to access. An OpenURL link contains article metadata and directs it to the OpenURL server of your choice. The OpenURL server can provide access to the resource and also offer complementary services (specific search engine, export of references...). The OpenURL link can be generated by different means.
  • If your librarian has set up your subscription with an OpenURL resolver, OpenURL links appear automatically on the abstract pages.
  • You can define your own OpenURL resolver with your EDPS Account. In this case your choice will be given priority over that of your library.
  • You can use an add-on for your browser (Firefox or I.E.) to display OpenURL links on a page (see http://www.openly.com/openurlref/). You should disable this module if you wish to use the OpenURL server that you or your library have defined.