通过可利用赖氨酸评估的冷冻干燥,喷雾干燥和鼓干脱脂奶粉的储存稳定性.pdfVIP

LWT - Food Science and Technology 73 (2016) 675e682 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine * € Kataneh Aalaei , Marilyn Rayner, Ingegerd Sjoholm Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00, Lund, Sweden a r t i c l e i n f o a b s t r a c t Article history: Formation of Maillard products and the influencing factors, which are of crucial importance for both Received 3 February 2016 manufacturers and consumers, are still not fully understood. Thus in this study available lysine was used Received in revised form as a marker to monitor the extent of Maillard reactions in freeze-dried, spray-dried and drum-dried skim 17 May 2016 milk powders during 200 days of storage at highly controlled atmospheres. Storage variables included Accepted 4 July 2016 two temperatures (20 C, 30 C) and two relative humidities (33%, 52%). The available lysine in five Available online 5 July 2016 replicates was quantified at pre-determined intervals by a dye-binding method using Acid-orange 12, validated in our previous work. Findings of this study show that tem