CHANGES IN FUROSINE AND PROTEINS OF UHT-TREATED MILKS STORED AT HIGH AMBIENT-TEMPERATURES

Authors
CORZO N LOPEZFANDINO R DELGADO T RAMOS M OLANO A
Citation
N. Corzo et al., CHANGES IN FUROSINE AND PROTEINS OF UHT-TREATED MILKS STORED AT HIGH AMBIENT-TEMPERATURES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 302-306
Citations number
16
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
198
Issue
4
Year of publication
1994
Pages
302 - 306
Database
ISI
SICI code
0044-3026(1994)198:4<302:CIFAPO>2.0.ZU;2-S
Abstract
Changes in furosine, undenatured whey protein content. and proteolysis during 90 days storage at 20, 30, and 40-degrees-C of UHT-processed m ilk were studied. Furosine increased as the temperature and storage ti me increased. The peptide concentration increased during the storage p eriod, being faster at 30-degrees-C than at 20 or 40-degrees-C. High-p erformance liquid chromatographic analysis of undenatured whey protein s showed considerable changes in the shape of the peaks during storage .