Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

Guneser O., TOKLUCU A. K., Karagul-Yuceer Y.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.66, no.1, pp.14-19, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66 Issue: 1
  • Publication Date: 2013
  • Doi Number: 10.1111/j.1471-0307.2012.00869.x
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.14-19
  • Keywords: 5-Hydroxymethylfurfural (HMF), Brown coloured compounds, Reaction kinetics, Goat milk, MAILLARD REACTION, SHEEP MILK, SKIM MILK, PRODUCTS, MODEL, LACTULOSE, FUROSINE, QUALITY, LACTOSE
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The formation of hydroxymethylfurfural, nonenzymatic brown coloured compounds and free sulphydryl groups in goat milk was studied during heating at 7595 degrees C. Analysis of kinetic data suggested that formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds followed zero order reaction kinetics, while formation of free sulphydryl groups during heating varied depending on heating time. A good linear correlation (r = 0.839) was found between brown coloured compounds and hydroxymethylfurfural content in milk samples during heating. Activation energies (Ea) for the formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds were 96.31 and 69.79 kJ/mol, respectively.