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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

HIROSHI S, Hélio et al. Protein and glucose reduction by Maillard reaction in milk with hydrolyzed lactose. Rev. chil. nutr. [online]. 2020, vol.47, n.1, pp.14-21. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182020000100014.

The effect of temperature in protein denaturation and Maillard reaction in whole and skim milk with hydrolyzed lactose was evaluated. Hydrolyzed milk was thermally treated at 100, 110, 120 and 130 °C over a period of 1 hour and glucose concentration, browning degree and protein denaturation were measured. The browning degree in whole milk varied from 14.42 (100 °C) to 42.63 (130 °C) and 20.21 (100 °C) to 38.03 (130 °C) in skim milk. Glucose concentration in whole milk (47% - w/v) and skim milk (41% - w/v) after heat treatment (130 °C) showed a significant reduction in relation to the control (25 °C). The temperature effect in protein denaturation in whole and skim milk in relation to the control (25 °C) was 100%. Thermally treated milk with hydrolyzed lactose promoted protein denaturation with increasing browning characteristic of the Maillard reaction, thus affecting the nutritional quality.

Palabras clave : Beta-galactosidase; Enzymatic hydrolysis; Heat treatment; Protein denaturation.

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