Two types of radicals in whole milk powder. Effect of lactose crystallization, lipid oxidation, and browning reactions |
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Authors: | Thomsen Marianne K Lauridsen Lene Skibsted Leif H Risbo Jens |
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Institution: | Department of Food Science, Food Chemistry, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. |
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Abstract: | Whole milk powder was stored in closed vials at 60 degrees C to induce crystallization of lactose within a short time scale. After an induction period of 3-4 days simultaneous crystallization of lactose, increase of water activity, formation of browning products, and increase of radical content took place. Radicals detected before lactose crystallization were characterized by a narrow ESR spectrum (g = 2.006) and could be depleted by removal of oxygen and therefore were assigned to oxidation processes. Late-stage radicals present after crystallization of lactose gave much wider spectra (g = 2.0048) and were independent of oxygen availability and assigned to late-stage Maillard reaction products. The study indicates that the processes of lactose crystallization, browning, and formation of radical species (g = 2.0048) are strongly coupled, while lipid oxidation is less dependent on the other processes. |
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