BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Street 67 No. 53-108, Medellin, Colombia.
BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Street 67 No. 53-108, Medellin, Colombia.
Food Res Int. 2017 Dec;102:768-775. doi: 10.1016/j.foodres.2017.09.074. Epub 2017 Sep 28.
Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and final stages with browning index; additionally, insolubility, pH and water activity (Aw) were measured. Principal component analysis (PCA) and cluster analysis (CA) were used to establish the heat damage of samples based on relations between variables. Three principal components were found which explained 79.0% of the total variance and they were the basis for cluster analysis where 5 clusters were formed. PCA and CA can separate samples according to their heat damage and they help in a clearer interpretation of the information from indicators which shows that samples with high lactose content exhibited the higher heat damage.
美拉德反应（MR）在 10 个乳清粉样品中进行了评估。使用糠氨酸评估 MR 的初始阶段，使用羟甲基糠醛（HMF）和 284nm 处的吸光度评估中间阶段，使用颜色参数（CIELab 颜色）和褐变指数评估高级阶段；此外，还测量了不溶性、pH 值和水分活度（Aw）。主成分分析（PCA）和聚类分析（CA）用于根据变量之间的关系确定样品的热损伤。发现了三个主成分，它们解释了总方差的 79.0%，是基于聚类分析的基础，形成了 5 个聚类。PCA 和 CA 可以根据热损伤对样品进行分类，有助于更清楚地解释来自指标的信息，表明乳糖含量高的样品表现出更高的热损伤。
