Volatile Carbonyl Compounds Produced in Skimmilk by High-Heat Treatment
作者： M.E. Morgan , D.A. Forss , S. Patton
DOI: 10.3168/JDS.S0022-0302(57)94522-8
关键词:
摘要: Summary Furfural and acetaldehyde are the principal volatile carbonyl compounds generated in skimmilk by high-heat treatment. None of aldehydes which could result from a heat-induced reaction between free leucine, isoleucine, or valine dicarbonyl present raw heat was detected heated as long 90 minutes at 121° C. When leucine isoleucine added to skimmilks prior treatment, 3-methylbutanal 2-methylbutanal isolated distillates skimmilks. The apparent low yield these suggests that Strecker degradation may be somewhat inhibited medium such skimmilk.
cabdirect.org
sci-hub.se 参考文章(13)
M.E. Morgan, F.E. Nelson, The Distribution of Certain Amino Acids in Soluble Fractions of Milk Cultures of Streptococcus Lactis Journal of Dairy Science. ,vol. 34, pp. 446- 456 ,(1951) , 10.3168/JDS.S0022-0302(51)91734-1
L. I. Braddock, K. Y. Garlow, L. I. Grim, A. F. Kirkpatrick, S. W. Pease, A. J. Pollard, E. F. Price, T. L. Reissmann, H. A. Rose, M. L. Willard, Formation, Separation, and Identification of 2,4-Dinitrophenylhydrazones Analytical Chemistry. ,vol. 25, pp. 301- 306 ,(1953) , 10.1021/AC60074A025
Stuart Patton, Browning and Associated Changes in Milk and Its Products: A Review Journal of Dairy Science. ,vol. 38, pp. 457- 478 ,(1955) , 10.3168/JDS.S0022-0302(55)95000-1
Alexander Schönberg, Radwan Moubasher, Akila Mostafa, 44. Degradation of α-amino-acids to aldehydes and ketones by interaction with carbonyl compounds Journal of The Chemical Society (resumed). ,vol. 2, pp. 176- 182 ,(1948) , 10.1039/JR9480000176
H.W. Jackson, M.E. Morgan, Identity and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus Lactis var. Maltigenes Journal of Dairy Science. ,vol. 37, pp. 1316- 1324 ,(1954) , 10.3168/JDS.S0022-0302(54)91409-5
Stuart Patton, Studies of Heated Milk. I. Formation of 5-Hydroxymethyl-2-Furfural Journal of Dairy Science. ,vol. 33, pp. 324- 328 ,(1950) , 10.3168/JDS.S0022-0302(50)91907-2
Richard J. Block, Some Amino Acids, Peptides and Amines in Milk, Concentrated Milks and Cheese Journal of Dairy Science. ,vol. 34, pp. 1- 10 ,(1951) , 10.3168/JDS.S0022-0302(51)91662-1
David G. Keeney, Stuart Patton, Donald V. Josephson, Studies of Heated Milk. II. Acetol and Related Compounds Journal of Dairy Science. ,vol. 33, pp. 526- 530 ,(1950) , 10.3168/JDS.S0022-0302(50)91930-8
Stuart Patton, Frank E. Potter, The Presence of α-Ketoglutaric Acid in Milk Journal of Dairy Science. ,vol. 39, pp. 611- 612 ,(1956) , 10.3168/JDS.S0022-0302(56)94793-2
W.C. Van Der Zant, F.E. Nelson, Amino Acids and Peptides in the Protein-Free Fraction of Milk before and after Incubation with Streptococcus Lactis Journal of Dairy Science. ,vol. 37, pp. 790- 794 ,(1954) , 10.3168/JDS.S0022-0302(54)91328-4