Reducing sugars effect on available lysine loss of casein by moderate heat treatment |
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| Affiliation: | 1. Departamento de Química & QOPNA, Universidade de Aveiro, 3810-193 Aveiro, Portugal;2. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal;3. Departamento de Química & CICECO -Instituto de Materiais de Aveiro, Universidade de Aveiro, 3810-193 Aveiro, Portugal;4. Stellenbosch University, Private Bag X1, Matieland, 7602 Stellenbosch, South Africa;1. Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Analysis Center, Jiangnan University, Wuxi 214122, China;3. Synergetic Innovation center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China;1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China;2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China;3. Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | In order to investigate the effect of various reducing sugars on the available lysine loss by Maillard reaction, four model systems were prepared by mixing casein with glucose, fructose, lactose or maltose, followed by storage at 37 °C, 50 °C and 60 °C. The available lysine contents were monitored periodically. Highest and lowest reaction rates were observed in the model systems containing glucose and fructose, respectively, at the three temperatures. The two disaccharides behaved very similarly, with reaction rates between those of the monosaccharides studied. The activation energies of glucose, lactose and maltose systems were similar (116–132 kJ mol−1), while that of fructose was somewhat higher (166kJ mol−1). This difference was supposed to be in part due to the different mechanism of tautomerization of fructose, highly dependent on temperature. Therefore, though the potential nutritional damage at moderate temperatures is lower when fructose is used instead of other reducing sugars, its higher activation energy can reverse the effect at higher temperatures. |
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