Simultaneous analysis of Nε-(carboxymethyl)lysine, reducing sugars, and lysine during the dairy thermal process.

A new analytical method allowing the simultaneous quantification of Nε-(carboxymethyl)lysine (CML), lysine, and reducing sugars (glucose, lactose, and galactose) is described. It is based on high performance anion-exchange chromatography with pulsed amperometric electrochemical detection. This method demonstrated a low limit of quantification (0.

Short communication: possible mechanism for inhibiting the formation of polymers originated from 5-hydroxymethyl-2-furaldehyde by sulfite groups in the dairy thermal process.

5-Hydroxymethyl-2-furaldehyde can undergo polymerization to form high-molecular weight molecules via the Maillard reaction during dairy thermal treatment. In this study, the effect of sulfite group on polymer formation, especially in inhibiting the formation of high-molecular weight polymers has been described. Results showed that the sulfite group significantly inhibited the increase of polymer molecular weight via prevention of the polymerization of 5-hydroxymethyl-2-furaldehyde.

Effects of pressure on the glucose-ammonium sulphite caramel solutions.

Effects of pressure on glucose-ammonium sulphite solutions were investigated. The reactant (i.e.