Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder

[Display omitted] •Rehydration kinetics for lactose hydrolyzed milk powder decreased during aging.•In a first step, lactose hydrolysis induces glycation, but not protein covalent links.•Glycation creates protein disorder and non-covalent protein interactions.•Physical weak forces slowed down the reh...

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Veröffentlicht in:	Food Structure 2021-10, Vol.30, p.100215, Article 100215
Hauptverfasser:	Fialho, Tatiana Lopes, Nascimento, Luis Gustavo Lima, Moreau, Anne, Delaplace, Guillaume, Martins, Evandro, Tuler Perrone, Ítalo, Carvalho, Antônio Fernandes de, Junior, Paulo Peres de Sá Peixoto
Format:	Artikel
Sprache:	eng
Schlagworte:	Accelerated aging Food engineering Glycation Lactose hydrolyzed milk powder Life Sciences Protein aggregation Storage problems
Online-Zugang:	Volltext
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