Effect of iron and lactose supplementation of milk on the maillare reaction and tryptophan content

摘要

new liquid UHT milks supplemented with iron (0.9- 1.4 mg|100 ml), vitamin C (1-7 mg|100 ml), lactose (2-4 g|100 ml) and linoleic acid (200-400 mg| 100 ml), named growth milks, have recently become available to satisfy the specific nutritional needs of children aged 1-3 years. But the iron-vitamin C mixture could activate the lactose-induced Maillard reaction and tryptophan(Trp) oxidation in proteins. We have therefore examined the Amadori product and Trp concentrations of these milks.