Advanced

Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

Aalaei, Kataneh LU ; Rayner, Marilyn LU and Sjöholm, Ingegerd LU (2018) In International Journal of Food Science and Technology 53(9). p.2159-2165
Abstract

Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye-binding method. Based on our findings, decrease in available lysine follows first-order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected... (More)

Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye-binding method. Based on our findings, decrease in available lysine follows first-order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected temperature dependency of the reaction, and activation energies were estimated to be 142.5-170.8 kJ mol-1. This study aims to increase the awareness of the significance of storage quality in relation to the nutritional status of the products.

(Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Available lysine, Kinetics, Maillard reactions, Skim milk powder, Storage stability
in
International Journal of Food Science and Technology
volume
53
issue
9
pages
2159 - 2165
publisher
Wiley-Blackwell
external identifiers
  • scopus:85045958355
ISSN
0950-5423
DOI
10.1111/ijfs.13803
language
English
LU publication?
yes
id
4f2eb086-7b4f-47d1-a8b4-a0a9cd164595
date added to LUP
2018-05-04 12:36:52
date last changed
2019-01-14 14:42:17
@article{4f2eb086-7b4f-47d1-a8b4-a0a9cd164595,
  abstract     = {<p>Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye-binding method. Based on our findings, decrease in available lysine follows first-order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected temperature dependency of the reaction, and activation energies were estimated to be 142.5-170.8 kJ mol<sup>-1</sup>. This study aims to increase the awareness of the significance of storage quality in relation to the nutritional status of the products.</p>},
  author       = {Aalaei, Kataneh and Rayner, Marilyn and Sjöholm, Ingegerd},
  issn         = {0950-5423},
  keyword      = {Available lysine,Kinetics,Maillard reactions,Skim milk powder,Storage stability},
  language     = {eng},
  month        = {04},
  number       = {9},
  pages        = {2159--2165},
  publisher    = {Wiley-Blackwell},
  series       = {International Journal of Food Science and Technology},
  title        = {Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures},
  url          = {http://dx.doi.org/10.1111/ijfs.13803},
  volume       = {53},
  year         = {2018},
}