Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-23T06:49:00.608Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical changes in ultra-heat-treated milk during storage: II. Lactuloselysine and fructoselysine formation by the maillard reaction

Published online by Cambridge University Press:  01 June 2009

A. B. Möller ,
A. T. Andrews  and
G. C. Cheeseman
A. B. Möller
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
A. T. Andrews
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
G. C. Cheeseman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

Lactuloselysine (ε-N-deoxylactulosyl-L-lysine) and fructoselysine (ε-N-deoxyfructosyl-L-lysine), formed by Maillard reaction, were identified in enzymic hydrolysates of casein from stored ultra-heat-treated (UHT) milk. Furosine (ε-N-(2-furoylmethyl-L-lysine) and pyridosine (ε-(3-hydroxy-4-oxo-6-methyl-1-pyridinyl)-L-norleucine) were identified in the corresponding acid hydrolysates. Enzymic hydrolysis of the caseins, gel filtration and preparative scale amino acid analysis were used to isolate the compounds which were then identified by reference to synthesized authentic compounds. Lactuloselysine formation was extensive and involved 10–30% of lysine residues in UHT milks stored at 30–37 °C for 6 months to 3 years. Fructoselysine concentration was generally about 10% of the lactuloselysine concentration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 2 , June 1977 , pp. 267 - 275
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Finot, P. A., Bricout, J., Viani, R. & Mauron, J. (1968). Experientia 24, 1097.CrossRefGoogle Scholar
Finot, P. A. & Mauron, J. (1969). Helvetica Chimica Acta 52, 1488.CrossRefGoogle Scholar
Finot, P. A. & Mauron, J. (1972). Helvetica Chimica Acta 55, 1153.CrossRefGoogle Scholar
Finot, P. A., Viani, R., Bricout, J. & Mauron, J. (1969). Experientia 25,-134.CrossRefGoogle Scholar
Henry, K. M., Kon, S. K., Lea, C. H. & White, J. C. D. (1948). Journal of Dairy Research 15, 292.CrossRefGoogle Scholar
Hodge, J. E. (1953). Journal of Agricultural and Food Chemistry 1, 928.CrossRefGoogle Scholar
Lea, C. H. (1947). Analyst 72, 336.CrossRefGoogle Scholar
Lea, C. H. & Hannan, R. S. (1950). Biochimica et Biophysica Acta 4, 518.CrossRefGoogle Scholar
Möller, A. B., Andrews, A. T. & Cheeseman, G. C. (1977). Journal of Dairy Research 44, 259.CrossRefGoogle Scholar
Reynolds, T. M. (1969). Symposium on Foods. Carbohydrates and their roles, p. 219. (Ed. Schultz, H. W..) Westport, Conn.: AVI Publishing Co.Google Scholar
Rosen, H. (1957). Archives of Biochemistry and Biophysics 67, 10.CrossRefGoogle Scholar