Maillard Reaction of Milk Proteins

Résumé du livre

Saccharide content did not limit DGmax, since saccharide content continuously decreased throughout the reaction, even after the DGmax was reached. Less than a quarter of saccharide content degraded during the Maillard reaction into organic acids, with acetic and formic acid always being the two most abundant organic acids. Lactic acid was only formed in samples with (in)soluble protein aggregates, indicating a possible link between protein aggregation and formation of lactic acid and protein cross-linking agents like methylglyoxal. Maillard induced protein aggregation was found to decrease with increasing saccharide size, with maltotriose even leading to lower formation of α-lactalbumin aggregates, compared to α-lactalbumin heated alone. The presence of glucose led to increased formation of covalent cross-links, such that α-lactalbumin, β-lactoglobulin and β-casein aggregated to the same extent once heat-treated in the presence of glucose. Furthermore, for α-lactalbumin in particular, the heat-treatment with glucose potentiated the formation of disulphide links, compared to the protein heated alone.