Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a s...
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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v55_n3_p697_delPILARBUERA |
| Aporte de: |
| Sumario: | The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a strong inhibitory effect on caramelization browning in model systems in which no amino compounds were added. This inhibitory effect was less important in model systems containing whey proteins and in HCCW in which Maillard's browning is the main mechanism of darkening. Effects of pH and temperature were similar to that previously reported for nonhydrolyzed concentrated cheese whey, as well as for many model systems containing sugars and amino acids. Copyright © 1990, Wiley Blackwell. All rights reserved |
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