Effect of High Pressure on Isomerization and Degradation of Lactose in Alkaline Media
The combined effects of temperature (60 °C) and high-pressure treatments (400 MPa for 3 h) on the isomerization−degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2003-03, Vol.51 (7), p.1894-1896 |
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| container_end_page | 1896 |
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| container_issue | 7 |
| container_start_page | 1894 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 51 |
| creator | Moreno, F. Javier Villamiel, Mar Olano, Agustín |
| description | The combined effects of temperature (60 °C) and high-pressure treatments (400 MPa for 3 h) on the isomerization−degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate−bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate−bicarbonate system. Keywords: High pressure; lactose; isomerization; browning |
| doi_str_mv | 10.1021/jf020624j |
| format | Article |
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Javier ; Villamiel, Mar ; Olano, Agustín</creator><creatorcontrib>Moreno, F. Javier ; Villamiel, Mar ; Olano, Agustín</creatorcontrib><description>The combined effects of temperature (60 °C) and high-pressure treatments (400 MPa for 3 h) on the isomerization−degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate−bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate−bicarbonate system. 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Javier</creatorcontrib><creatorcontrib>Villamiel, Mar</creatorcontrib><creatorcontrib>Olano, Agustín</creatorcontrib><title>Effect of High Pressure on Isomerization and Degradation of Lactose in Alkaline Media</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The combined effects of temperature (60 °C) and high-pressure treatments (400 MPa for 3 h) on the isomerization−degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate−bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate−bicarbonate system. Keywords: High pressure; lactose; isomerization; browning</description><subject>Atmospheric Pressure</subject><subject>Biological and medical sciences</subject><subject>Buffers</subject><subject>Color</subject><subject>Disaccharides - chemistry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>galactose</subject><subject>Galactose - chemistry</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Hydrogen-Ion Concentration</subject><subject>Isomerism</subject><subject>isomerization</subject><subject>lactose</subject><subject>Lactose - chemistry</subject><subject>Lactulose - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Pressure</subject><subject>sodium</subject><subject>sodium hydroxide</subject><subject>Solutions</subject><subject>Temperature</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0cFu1DAQBmALgei2cOAFIBeQOATGju0kx1IKrbQVlXaXqzVxxou32aTYiUR5elxl1b1wskbzeaz5zdgbDp84CP5550CAFnL3jC24EpArzqvnbAGpmVdK8xN2GuMOACpVwkt2woWWhZbVgm0unSM7ZoPLrvz2V3YbKMYpUDb02XUc9hT8Xxx9qrBvs6-0DdjOdbqxRDsOkTLfZ-fdHXa-p-yGWo-v2AuHXaTXh_OMbb5dri-u8uWP79cX58scpa7HvCKwvK2d5BKhANcUvGkIK6uFagnqQjUWNEdBtZQgXN00spakSoSmIJTFGfswz70Pw--J4mj2PlrqOuxpmKIpCw66hEf4cYY2DDEGcuY--D2GB8PBPGZonjJM9u1h6NTsqT3KQ2gJvD8AjBY7F7C3Ph6d1KUQQieXz87Hkf489THcGV0WpTLr25VR61Vd8i8_zU3y72bvcDC4DWnmZiWAS4D0n0KVx5fRRrMbptCndP-zwj_Ntpw7</recordid><startdate>20030326</startdate><enddate>20030326</enddate><creator>Moreno, F. 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Javier ; Villamiel, Mar ; Olano, Agustín</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a469t-8e0c1d9f414a030fb31bbea8c625de0935bc061a2e94402f9bb494e57a0b3ea43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Atmospheric Pressure</topic><topic>Biological and medical sciences</topic><topic>Buffers</topic><topic>Color</topic><topic>Disaccharides - chemistry</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>galactose</topic><topic>Galactose - chemistry</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Hydrogen-Ion Concentration</topic><topic>Isomerism</topic><topic>isomerization</topic><topic>lactose</topic><topic>Lactose - chemistry</topic><topic>Lactulose - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Pressure</topic><topic>sodium</topic><topic>sodium hydroxide</topic><topic>Solutions</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moreno, F. Javier</creatorcontrib><creatorcontrib>Villamiel, Mar</creatorcontrib><creatorcontrib>Olano, Agustín</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moreno, F. Javier</au><au>Villamiel, Mar</au><au>Olano, Agustín</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of High Pressure on Isomerization and Degradation of Lactose in Alkaline Media</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2003-03-26</date><risdate>2003</risdate><volume>51</volume><issue>7</issue><spage>1894</spage><epage>1896</epage><pages>1894-1896</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The combined effects of temperature (60 °C) and high-pressure treatments (400 MPa for 3 h) on the isomerization−degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate−bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate−bicarbonate system. Keywords: High pressure; lactose; isomerization; browning</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12643648</pmid><doi>10.1021/jf020624j</doi><tpages>3</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2003-03, Vol.51 (7), p.1894-1896 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | ACS Publications; MEDLINE |
| subjects | Atmospheric Pressure Biological and medical sciences Buffers Color Disaccharides - chemistry Food industries Fundamental and applied biological sciences. Psychology galactose Galactose - chemistry General aspects Handling, storage, packaging, transport Hydrogen-Ion Concentration Isomerism isomerization lactose Lactose - chemistry Lactulose - chemistry Milk and cheese industries. Ice creams Pressure sodium sodium hydroxide Solutions Temperature |
| title | Effect of High Pressure on Isomerization and Degradation of Lactose in Alkaline Media |
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