Abstract
In this study, the formation of Maillard reaction products and the Maillard reaction sites of milk proteins were studied under different heat treatment conditions. Fifteen samples heated at 75, 90, 105, 120 or 135 °C for 5, 15 or 30 s were selected to investigate the effects of different heat treatment conditions on the Maillard reaction products volatile compounds and protein glycation degree. The contents of fluorescence intensity, furosine, lactulose, and 5-hydroxymethylfural were positively associated with the heat temperature and treatment time. Compared with that of raw milk, the number of glycated proteins increased from 14 to 49 in the milk samples heated at 135 °C for 5 s, and the number of binding sites increased from 47 to 166. These results advance current knowledge about the effect of different heat treatments on the degree of the Maillard reaction and the sensory quality and glycation level of milk.
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