The influence of enzymatic cross-linking of proteins on the Maillard reaction in milk

Yuksel Z.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.67, no.1, pp.142-147, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 1
  • Publication Date: 2014
  • Doi Number: 10.1111/1471-0307.12106
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.142-147
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The influence of transglutaminase (TGase) on the Maillard reaction was investigated in skimmed milk samples during heat treatment. TGase-treated and control samples were heated at 80, 120 and 140 °C for 1, 5, 15, 30, 40 and 60 min. Compared with the TGase-treated samples heated at 80 and 120 °C, the sample heated at 140 °C showed a larger decrease in furosine concentration. It was also found that TGase did not affect the formation of hydroxymethylfurfural and lactulose at 120 °C, whereas their concentrations increased in the presence of TGase at 140 °C. It was concluded hat blockage of lysine residues via enzymatic cross-linking of milk proteins had a limited effect on the Maillard reaction.

The influence of transglutaminase (TGase) on the Maillard reaction was investigated in skimmed milk samples during heat treatment. TGase-treated and control samples were heated at 80, 120 and 140 degrees C for 1, 5, 15, 30, 40 and 60min. Compared with the TGase-treated samples heated at 80 and 120 degrees C, the sample heated at 140 degrees C showed a larger decrease in furosine concentration. It was also found that TGase did not affect the formation of hydroxymethylfurfural and lactulose at 120 degrees C, whereas their concentrations increased in the presence of TGase at 140 degrees C. It was concluded that blockage of lysine residues via enzymatic cross-linking of milk proteins had a limited effect on the Maillard reaction.