Changes in furosine, free monosaccharides and beta-lactoglobulin during storage of dried milk products.

摘要

Changes in furosine, free monosaccharides and beta-lactoglobulin of dried milk products (atomized skim milk and instant skim milk product) stored under several conditions of temperature and water activity were studied. The main changes observed wereattributable to the Maillard reaction. Furosine content increased during storage, mainly at the most severe conditions (30deg C and water activity (aw of 0.44)). Values up to 400 and 200 mg/100 g were obtained in atomized skim milk and instant skim milk product, respectively. In both products, a substantial decrease was observed at 30deg C/0.44 aw during the first 30 days and during all storage period in galactose and glucose levels, respectively. Myo-inositol was found in all samples analysed and no changeswere observed during the storage period. Although substantial modifications in the shape of the peaks were found, no variations in undenatured beta-lactoglobulin content were detected during the storage of the dried milk products at 0.33 aw and at 20 and 30deg C.