Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. / Jansson, Therese; Rauh, Valentin; Danielsen, Bente P.; Poojary, Mahesha M.; Waehrens, Sandra S.; Bredie, Wender L. P.; Sørensen, John; Petersen, Mikael A.; Ray, Colin A.; Lund, Marianne N.
I: Journal of Agricultural and Food Chemistry, Bind 65, Nr. 48, 2017, s. 10550-10561.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
AU - Jansson, Therese
AU - Rauh, Valentin
AU - Danielsen, Bente P.
AU - Poojary, Mahesha M.
AU - Waehrens, Sandra S.
AU - Bredie, Wender L. P.
AU - Sørensen, John
AU - Petersen, Mikael A.
AU - Ray, Colin A.
AU - Lund, Marianne N.
PY - 2017
Y1 - 2017
N2 - The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.
AB - The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.
KW - Maillard reaction
KW - lactose-hydrolyzed milk
KW - UHT
KW - green tea extract
KW - epigallocatechin gallate
KW - storage stability
KW - shelf life
KW - Strecker aldehydes
KW - flavor
KW - alpha-dicarbonyls
KW - protein-polyphenol binding
U2 - 10.1021/acs.jafc.7b04137
DO - 10.1021/acs.jafc.7b04137
M3 - Journal article
C2 - 29119790
VL - 65
SP - 10550
EP - 10561
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 48
ER -
ID: 188478843