Studies of Heated Milk. I. Formation of 5-Hydroxymethyl-2-Furfural
Open Access
- 1 May 1950
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 33 (5) , 324-328
- https://doi.org/10.3168/jds.s0022-0302(50)91907-2
Abstract
Hydroxy-methylfurfural was identified as one of the compounds formed during prolonged heat treatment of concentrated skim milk. From studies of simplified systems it was shown that this compound is formed from lactose and that either the glucose or galactose portion of the molecule might serve as the origin. Glycine, casein or the heat degradation products of casein were found essential in the conversion of lactose to hydroxymethyl-furfural. No measurable quantities of hydroxymethylfurfural were formed by heating pure lactose solns. under the exptl. conditions employed. Hydroxymethylfurfural formation appeared to be directly associated with heat-induced browning in these expts. In addition to hydroxymethylfurfural, furfuryl alcohol and maltol also are produced during prolonged heat treatment of lactose-casein systems.Keywords
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