Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 51, Issue 7, Pages 1894-1896Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf020624j
Keywords
high pressure; lactose; isomerization; browning
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The combined effects of temperature (60 degreesC) and high-pressure treatments (400 MPa for 3 h) on the isomerization-degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate-bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate-bicarbonate system.
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