New Methodologies for Kinetic Study of 5-(Hydroxymethyl)-Furfural Formation and Reactive Lysine Blockage in Heat-Treated Milk and Model Systems

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Abstract:

New analytical techniques were used to study the kinetic behavior of 5-(hydroxmethyl) furfural (HMF) and blockage of available lysine in milk and model systems. Both determination of HMF by the chromatographic method and estimation of available lysine by the ortho-phthaldialdehyde (OPA) method at sterilization temperatures proved valid. Activation energies for the lysine loss reaction were 91.14, 112.41 and 66.67 kJ·mol−l in the model systems and the milk respectively in fluorimetric determination with OPA. Activation energy for HMF determination ranged from 118.5 to 93.04 kJ·mol−l.

Keywords: HMF; HPLC; LYSINE LOSS; MAILLARD REACTION; MILK; OPA

Document Type: Research Article

Affiliations: Unidad de Productos Láticteos, Tnstituto del Frío (CSTC), Ciudad Universitaria s/n., E-28040 Madrid, Spain

Publication date: March 1, 1995

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