Application of a dye-binding method for the determination of available lysine in skim milk powders.
(2016) In Food Chemistry 196. p.815-820- Abstract
- A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate... (More)
- A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate the suitability of this method for measuring the available lysine in skim milk powders with good precision and high reproducibility. The relative standard deviations obtained from the 125 freeze-dried powders were 1.8%, and those from the 100 drum-dried samples were all 1.9%. The highest variation was found for the spray-dried powders, which showed relative standard deviations between 0.9% and 6.7%. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/8234899
- author
- Aalaei, Kataneh LU ; Rayner, Marilyn LU ; Tareke, Eden LU and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2016
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Chemistry
- volume
- 196
- pages
- 815 - 820
- publisher
- Elsevier
- external identifiers
-
- pmid:26593559
- wos:000366223800102
- scopus:84943750006
- pmid:26593559
- ISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2015.10.004
- language
- English
- LU publication?
- yes
- id
- 6b755b99-e594-4a17-971e-77aad3d5c84b (old id 8234899)
- date added to LUP
- 2016-04-01 13:30:04
- date last changed
- 2023-11-12 17:51:41
@article{6b755b99-e594-4a17-971e-77aad3d5c84b,
abstract = {{A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate the suitability of this method for measuring the available lysine in skim milk powders with good precision and high reproducibility. The relative standard deviations obtained from the 125 freeze-dried powders were 1.8%, and those from the 100 drum-dried samples were all 1.9%. The highest variation was found for the spray-dried powders, which showed relative standard deviations between 0.9% and 6.7%.}},
author = {{Aalaei, Kataneh and Rayner, Marilyn and Tareke, Eden and Sjöholm, Ingegerd}},
issn = {{1873-7072}},
language = {{eng}},
pages = {{815--820}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{Application of a dye-binding method for the determination of available lysine in skim milk powders.}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2015.10.004}},
doi = {{10.1016/j.foodchem.2015.10.004}},
volume = {{196}},
year = {{2016}},
}