Abstract
Glycation of caseinmacropeptide (CMP) during storage with lactose at 40 and 50 °C and water activity 0.33–0.65 was studied by measurement of furosine. At pH 8.0 and a w0.44, maximum levels of furosine up to 1.9 mg/100 mg CMP were obtained within five days at 50 °C, while this value had not been reached at 40 °C after 13 days of storage. Increasing pH up to 11 caused considerable increase in the rate of furosine formation and maximum values were obtained after 9 h at 50 °C. The rate of furosine formation was also enhanced with increasing a w up to 0.65. These results showed that lactosylated CMP can be efficiently prepared during short time storage of CMP–lactose mixtures under appropriate pH, water activity and temperature conditions.
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