Study on the Maillard Reaction in Milk under Different Heating Conditions
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Abstract:
During heat treatment of milk, the Maillard reaction between lactose and proteins occurs, leading to changes in the color, flavor, and nutritional value of milk. In this study, the major factors (i.e., temperature, time, and amount of added sugar) affecting the browning of milk were investigated, in order to explore the influence of heating intensity and amounts of added sucrose and glucose on the Maillard reaction, including the changes in the color values, acidity, as well as intermediate (hydroxymethylfurfural, HMF) and flavor compositions. The results showed that the addition of glucose had a greater effect on the Maillard reaction than the addition of sucrose or with no added sugar (P < 0.05). Higher temperatures and longer heating time produced greater color changes. The b* value for the sample with added glucose increased from 3.44 to 27.57 after the sample was heated at 121 ℃ for 25 min. With increasing temperatures and time, the pH significantly decreased (P < 0.05). The amount of formed intermediate tended to increase after an initial drop with prolonged heating time. The measurements conducted by the electronic nose showed that the heating intensity affected the content of sulfur and nitrogen-containing compounds, as well as that of alkanes, alcohols aromatics, and other flavor components.
