Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

Antonio Dario Troise*, Martina Buonanno, Alberto Fiore, Simona Maria Monti, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticle

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Abstract

Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.
Original languageEnglish
Pages (from-to)722-729
Number of pages8
JournalFood Chemistry
Volume212
DOIs
Publication statusPublished - 15 Jun 2016

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low lactose milk
Fructosamine
Maillard Reaction
Maillard reaction products
Maillard reaction
Lactose
Oxidoreductases
Milk
Reaction products
Amadori products
glycation
Proteins
proteins
milk quality
enzymes
reducing sugars
Amino Acids
free amino acids
shelf life
Enzymes

Cite this

Troise, Antonio Dario ; Buonanno, Martina ; Fiore, Alberto ; Monti, Simona Maria ; Fogliano, Vincenzo. / Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. In: Food Chemistry. 2016 ; Vol. 212. pp. 722-729.
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Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. / Troise, Antonio Dario; Buonanno, Martina; Fiore, Alberto; Monti, Simona Maria; Fogliano, Vincenzo.

In: Food Chemistry, Vol. 212, 15.06.2016, p. 722-729.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

AU - Troise, Antonio Dario

AU - Buonanno, Martina

AU - Fiore, Alberto

AU - Monti, Simona Maria

AU - Fogliano, Vincenzo

PY - 2016/6/15

Y1 - 2016/6/15

N2 - Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.

AB - Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.

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