The influence of enzymatic cross-linking of proteins on the Maillard reaction in milk

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dc.authoridYuksel, Zerrin/0000-0001-6817-7847
dc.contributor.authorYuksel, Zerrin
dc.date.accessioned2025-01-27T21:03:38Z
dc.date.available2025-01-27T21:03:38Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe influence of transglutaminase (TGase) on the Maillard reaction was investigated in skimmed milk samples during heat treatment. TGase-treated and control samples were heated at 80, 120 and 140 degrees C for 1, 5, 15, 30, 40 and 60min. Compared with the TGase-treated samples heated at 80 and 120 degrees C, the sample heated at 140 degrees C showed a larger decrease in furosine concentration. It was also found that TGase did not affect the formation of hydroxymethylfurfural and lactulose at 120 degrees C, whereas their concentrations increased in the presence of TGase at 140 degrees C. It was concluded that blockage of lysine residues via enzymatic cross-linking of milk proteins had a limited effect on the Maillard reaction.
dc.identifier.doi10.1111/1471-0307.12106
dc.identifier.endpage147
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84892431944
dc.identifier.scopusqualityQ1
dc.identifier.startpage142
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12106
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27378
dc.identifier.volume67
dc.identifier.wosWOS:000330641600018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMaillard reaction
dc.subjectTransglutaminase
dc.subjectMilk proteins
dc.subjectCross-linking
dc.titleThe influence of enzymatic cross-linking of proteins on the Maillard reaction in milk
dc.typeArticle

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