A new method for discriminating milk heat treatment

A new fluorimetric FAST (Fluorescence of Advanced Maillard products and Soluble Tryptophan) method was developed to estimate the intensity of heat treatment applied to milk. The method is based on quantification of protein denaturation by means of Trp fluorescence ( F Trp) and accumulation of fluore...

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Bibliographic Details
Published inInternational dairy journal Vol. 12; no. 1; pp. 59 - 67
Main Authors Birlouez-Aragon, Inés, Sabat, Pascal, Gouti, Nicolas
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 2002
Elsevier Science
Subjects
Biological and medical sciences
Fluorescence
Food industries
Fundamental and applied biological sciences. Psychology
Furosine
General aspects
Heat treatment
Lactulose
Maillard reaction
Methods of analysis, processing and quality control, regulation, standards
Milk
Milk and cheese industries. Ice creams
Protein denaturation
β-lactoglobulin
Heat treatment
Protein denaturation
Lactulose
β-lactoglobulin
Maillard reaction
Fluorescence
Furosine
Milk
β-Lactoglobulin
Tryptophan
Thermal denaturation
Milk protein
Sensitivity
Analysis method
Aminoacid
Quality
Comparative study
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Summary:A new fluorimetric FAST (Fluorescence of Advanced Maillard products and Soluble Tryptophan) method was developed to estimate the intensity of heat treatment applied to milk. The method is based on quantification of protein denaturation by means of Trp fluorescence ( F Trp) and accumulation of fluorescent Maillard products ( F AMP) in the pH 4.6-soluble fraction of the milk. We validated the FAST method on experimental industrially processed milk samples (various sterilization systems and processing at various temperatures and holding times) by comparison with three HPLC techniques standardized for quantification of β-lactoglobulin, furosine and lactulose. The FAST technique was demonstrated to be as efficient as the determination of the three chemical indicators to predict pasteurization and sterilization effects and was better for discriminating the type of heat process. The FAST method is rapid, sensitive and low-cost, and allows distinguishing milk heat-treatments from thermization to in-bottle sterilization and in estimating the resulting nutritional damage.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(01)00131-5