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Formation of galactose during heat treatment of milk and model systems

Published online by Cambridge University Press:  01 June 2009

Marta M. Calvo  and
Agustin Olano
Marta M. Calvo
Affiliation:
Instituto de Fermentaciones Industriales, Juan de la Cierva 3, 28006 Madrid, Spain
Agustin Olano
Affiliation:
Instituto de Fermentaciones Industriales, Juan de la Cierva 3, 28006 Madrid, Spain
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Summary

The formation of galactose, lactulose and epilactose during heating of milk was studied. The concentration of these carbohydrates increased with pH and the severity of heat treatment. The presence of proteins reduced the amount of lactulose formed whereas it increased that of epilactose and galactose. The galactose in heated milks was derived from lactose degradation. Under the conditions studied, degradation of the Amadori rearrangement product did not result in the formation of galactose. The interaction between proteins and galactose increased the thermal stability of the monosaccharide.

Type
Original articles
Information
Journal of Dairy Research , Volume 56 , Issue 5 , November 1989 , pp. 737 - 740
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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