Insight into protein crosslinking and casein polymerization in pre- and posthydrolyzed lactose-free ultra-high-temperature milk during long-term storage

Insight into protein crosslinking and casein polymerization in pre- and posthydrolyzed lactose-free ultra-high-temperature milk during long-term storage

ABSTRACT: During processing and storage of both conventional and lactose-hydrolyzed UHT milk (LHM), aggregation of milk proteins occurs. Protein aggregation can inter alia occur via nonreducible covalent cross-links derived from either Maillard or dehydroalanine (DHA) pathways. To study this further...

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Bibliographic Details
Main Authors: Lotte J. Knudsen, Valentin Rauh, Jannik N. Pedersen, Peter Dekker, Daniel E. Otzen, Lotte B. Larsen, Søren D-H. Nielsen
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Dairy Science
Subjects:
aggregation
Maillard reaction
dehydroalanine pathway
multiple reaction monitoring
field-flow fractionation
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030224011251
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