Abstract
The influence of transglutaminase (TGase) on the Maillard reaction was investigated in skimmed milk samples during heat treatment. TGase‐treated and control samples were heated at 80, 120 and 140 °C for 1, 5, 15, 30, 40 and 60 min. Compared with the TGase‐treated samples heated at 80 and 120 °C, the sample heated at 140 °C showed a larger decrease in furosine concentration. It was also found that TGase did not affect the formation of hydroxymethylfurfural and lactulose at 120 °C, whereas their concentrations increased in the presence of TGase at 140 °C. It was concluded that blockage of lysine residues via enzymatic cross‐linking of milk proteins had a limited effect on the Maillard reaction.
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