September 14, 2024Journal of Dairy ScienceOpen Access

Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage

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Authors

LKLotte Juul KnudsenAarhus University VRValentin RauhAarhus University JPJannik Nedergaard PedersenAarhus University

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Implication

Comparative analysis demonstrates higher Maillard cross-linking in prehydrolyzed lactose-free UHT milk, indicating divergence in protein polymerization pathways during storage.

Key Points

Prehydrolyzed lactose-free UHT milk exhibits higher levels of Maillard reaction markers, whereas conventional milk accumulates more dehydroalanine cross-links.
Storage evaluation at 25°C and 35°C confirms that lysinoalanine and lanthionine accumulate through distinct pathways across three different lactase preparations.
Highlights structural drivers of milk protein aggregation during long-term storage, showing that intramicellar cross-linking predominantly alters casein micelles.

Cite This Study

Knudsen et al. (2024) studied this question.

synapsesocial.com/papers/68e5891fb6db643587524c1c https://doi.org/10.3168/jds.2024-25103

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Implication

Comparative analysis demonstrates higher Maillard cross-linking in prehydrolyzed lactose-free UHT milk, indicating divergence in protein polymerization pathways during storage.

Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage

Discussion

Member takes

Implication

Key Points

Cite This Study

Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage

Discussion

Member takes

Implication

Key Points

Cite This Study

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