STUDY OF HYDROXYMETHYLFURFURAL FORMATION FROM ACID DEGRADATION OF THEAMADORI PRODUCT IN MILK-RESEMBLING SYSTEMS

5-(Hydroxymethyl)-2-furfuraldehyde (HMF) is formed upon heat treatment of milk and milk-resembling systems by the Maillard reaction, via its Amadori product lactulosyllysine, as well as by isomerization and sub sequent degradation of sugars. An improved method for the evaluation o f the lysine modification caused by the Maillard reaction is presented , It is based-on the,indirect determination of the Amadori product as ''bound'' HMF by reverse-phase HPLC. The best digestion conditions hav e been settled at 2 mg of freeze-dried protein/mL of 0.3 N oxalic acid . In this work the ''bound'' HMF formation from acidic degradation of the Amadori product at temperatures between 110 and 150 degrees C and for times up to 30 min in a milk-resembling system has been studied.