Maillard Reaction Degree and Product Functional Properties of Proteins-Glucose in Skim Milk System

In this study,glucose was used to modify skim milk through Maillard reaction. The modified degree,pH,intermediate,browning intensity,particle size,as well as product emulsification,foaming and oil absorption of skim milk-glucose system under the addition of glucose with 0~9 g/100 mL skim milk were analyzed. The results showed that the glycosylation degree of skim milk-glucose system increased with the increase of glucose amount and reached the maximum at the glucose addition of 3 g/100 mL skim milk,which decreased afterwards. On the contrary,the amount of intermediate and browning intensity of this system had minimum value at the same glucose addition,which increased afterwards. However,the pH of the system kept stable with the concentration of glucose increased. The particle size of micelles in skim milk increased with modification. After modification through Maillard reaction,the emulsifying activity index and emulsion stability of skim milk increased,and they had maximum value at the addition of 3 g/100 mL. However,the foaming capacity of skim milk did not changed significantly with glycosylation. Interestingly,the foam stability at 10 and 30 min of skim milk increased dramatically(p<0.05)after it was glycosylated by glucose. As to oil absorption of milk protein,it decreased with increase of glucose addition. The results of this research could provide the basic data for the application of the skim milk-glucose Maillard reaction products.