Rada-Mendoza Maite, Villamiel Mar, Ramírez Alfonso, Usuriaga Yennifer, Montilla Antonia
Department of Chemistry, CATALISIS Group, Universidad del Cauca, Popayán, Cauca Colombia.
Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain.
J Food Sci Technol. 2022 Feb;59(2):646-654. doi: 10.1007/s13197-021-05055-y. Epub 2021 Mar 12.
Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant people. These products have different carbohydrate compositions, which affect quality indicators derived from Maillard reaction (furosine and 5-hydroxyl-methyl furfural, HMF). In this study, quality parameters have been determined in 11 commercial samples (8 lactose-hydrolyzed milks and 3 soy beverages). Presence of β-galactooligosaccharides in milks (22.2-458.1 mg/100 mL) correlating roughly with the remaining lactose content (1.9-357.7 mg/100 mL). Soy beverages contained α-galactosides in concentrations of 30-75 mg/100 mL. HMF and furosine were detected in all milk samples. In addition, powdered milks subjected to controlled storage (40 °C, a 0.44) showed a furosine increase up to 88%. In conclusion, a great composition diversity was observed in the different products, probably favored by the lack of regulation and underline the importance of controlling processing and storage conditions to preserve product quality.
全球范围内，人们对生产低乳糖牛奶和饮料（如大豆饮料）有着浓厚兴趣，这些产品适合乳糖不耐受人群饮用。这些产品具有不同的碳水化合物组成，这会影响美拉德反应衍生的质量指标（糠氨酸和5-羟甲基糠醛，HMF）。在本研究中，已对11个商业样品（8种乳糖水解牛奶和3种大豆饮料）的质量参数进行了测定。牛奶中β-低聚半乳糖的含量（22.2 - 458.1毫克/100毫升）与剩余乳糖含量（1.9 - 357.7毫克/100毫升）大致相关。大豆饮料中α-半乳糖苷的浓度为30 - 75毫克/100毫升。在所有牛奶样品中均检测到了HMF和糠氨酸。此外，经过控制储存（40°C，a 0.44）的奶粉糠氨酸含量增加了88%。总之，在不同产品中观察到了很大的成分差异，这可能是由于缺乏监管所致，强调了控制加工和储存条件以保持产品质量的重要性。
