Research of maillard reaction and stability of liquid infant formulas during storage

Abstract

SummaryThis study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIF) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase of storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nϵ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Color became darker, yellower and redder and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase of shear rate and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period, thus, the nutritional value of LIF can be largely preserved.This article is protected by copyright. All rights reserved.