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Effect of selected amides on heat-induced changes in milk

Published online by Cambridge University Press:  01 June 2009

Patrick F. Fox ,
Bridget M. Nash ,
Timothy J. Horan ,
Jeremiah O'brien  and
Patrick A. Morrissey
Patrick F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic,
Bridget M. Nash
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic,
Timothy J. Horan
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic,
Jeremiah O'brien
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic,
Patrick A. Morrissey
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic,
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Summary

The effect of 15 amides and related compounds on the heat stability of milk was investigated; of these urea, biuret, triuret, methyl urea and ethyl urea had a similar stabilizing effect. These 5 compounds reacted with lysine to form a ninhydrin-positive compound, possibly homocitrulline, and with lactose produced Maillard-type browning, but some of the other compounds studied were also capable of participating in one or both of these reactions. The only effect which the 5 stabilizing amides had in common and which the other compounds did not share was a significant pH-buffering capacity in synthetic systems and in milk. It is suggested that urea exercises its stabilizing influence in milk principally through its ability to buffer the pH of the system during heating.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 2 , June 1980 , pp. 211 - 219
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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References

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