| Literature DB >> 29119790 |
Therese Jansson1, Valentin Rauh2, Bente P Danielsen1, Mahesha M Poojary1, Sandra S Waehrens1, Wender L P Bredie1, John Sørensen2, Mikael A Petersen1, Colin A Ray1, Marianne N Lund1,3.
Abstract
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.Entities:
Keywords: Maillard reaction; Strecker aldehydes; UHT; epigallocatechin gallate; flavor; green tea extract; lactose-hydrolyzed milk; protein−polyphenol binding; shelf life; storage stability; α-dicarbonyls
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Year: 2017 PMID： 29119790 DOI： 10.1021/acs.jafc.7b04137
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279