Title of article :
Microstructure of Indirectly and Directly Heated Ultra-high-temperature (UHT) Processed Milk Examined using Transmission Electron Microscopy and Immunogold Labelling
Author/Authors :
Hillbrick، G. C. نويسنده , , McMahon، D. J. نويسنده , , McManus، W. R. نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 1999
Pages :
-485
From page :
486
To page :
0
Abstract :
The aim of this study was to investigate the stability to hydrolysis and nonenzymatic browning at 45°C of low-moisture trehalose, sucrose and raffinose in model systems containing amino compounds in relation to their potential use as protectants of biomaterials. Sugar hydrolysis was negligible in trehalose systems and very low in raffinose. Hydrolysis was noticeable in sucrose systems, however, leading to browning development. Sucrose systems showed, by far, the fastest colour development, particularly in the presence of lysine and glycine as sources of amino groups. The results confirm the extraordinary stability of trehalose. Raffinose was also found to be quite resistant to hydrolysis, indicating that this molecule has low tendency to participate in Maillard reactions.
Keywords :
fat globules , homogenization , immunogold labelling , milk , TRANSMISSION ELECTRON MICROSCOPY , UHT
Journal title :
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Serial Year :
1999
Journal title :
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Record number :
45962
Link To Document :
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