Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. / Jansson, Therese; Rauh, Valentin; Danielsen, Bente P.; Poojary, Mahesha M.; Waehrens, Sandra S.; Bredie, Wender L. P.; Sørensen, John; Petersen, Mikael A.; Ray, Colin A.; Lund, Marianne N.

In: Journal of Agricultural and Food Chemistry, Vol. 65, No. 48, 2017, p. 10550-10561.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jansson, T, Rauh, V, Danielsen, BP, Poojary, MM, Waehrens, SS, Bredie, WLP, Sørensen, J, Petersen, MA, Ray, CA & Lund, MN 2017, 'Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk', Journal of Agricultural and Food Chemistry, vol. 65, no. 48, pp. 10550-10561. https://doi.org/10.1021/acs.jafc.7b04137

APA

Jansson, T., Rauh, V., Danielsen, B. P., Poojary, M. M., Waehrens, S. S., Bredie, W. L. P., Sørensen, J., Petersen, M. A., Ray, C. A., & Lund, M. N. (2017). Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. Journal of Agricultural and Food Chemistry, 65(48), 10550-10561. https://doi.org/10.1021/acs.jafc.7b04137

Vancouver

Jansson T, Rauh V, Danielsen BP, Poojary MM, Waehrens SS, Bredie WLP et al. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. Journal of Agricultural and Food Chemistry. 2017;65(48):10550-10561. https://doi.org/10.1021/acs.jafc.7b04137

Author

Jansson, Therese ; Rauh, Valentin ; Danielsen, Bente P. ; Poojary, Mahesha M. ; Waehrens, Sandra S. ; Bredie, Wender L. P. ; Sørensen, John ; Petersen, Mikael A. ; Ray, Colin A. ; Lund, Marianne N. / Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. In: Journal of Agricultural and Food Chemistry. 2017 ; Vol. 65, No. 48. pp. 10550-10561.

Bibtex

@article{bbdac34832104d89850814f45a5b6923,
title = "Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk",
abstract = "The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.",
keywords = "Maillard reaction, lactose-hydrolyzed milk, UHT, green tea extract, epigallocatechin gallate, storage stability, shelf life, Strecker aldehydes, flavor, alpha-dicarbonyls, protein-polyphenol binding",
author = "Therese Jansson and Valentin Rauh and Danielsen, {Bente P.} and Poojary, {Mahesha M.} and Waehrens, {Sandra S.} and Bredie, {Wender L. P.} and John S{\o}rensen and Petersen, {Mikael A.} and Ray, {Colin A.} and Lund, {Marianne N.}",
year = "2017",
doi = "10.1021/acs.jafc.7b04137",
language = "English",
volume = "65",
pages = "10550--10561",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "48",

}

RIS

TY - JOUR

T1 - Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

AU - Jansson, Therese

AU - Rauh, Valentin

AU - Danielsen, Bente P.

AU - Poojary, Mahesha M.

AU - Waehrens, Sandra S.

AU - Bredie, Wender L. P.

AU - Sørensen, John

AU - Petersen, Mikael A.

AU - Ray, Colin A.

AU - Lund, Marianne N.

PY - 2017

Y1 - 2017

N2 - The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.

AB - The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.

KW - Maillard reaction

KW - lactose-hydrolyzed milk

KW - UHT

KW - green tea extract

KW - epigallocatechin gallate

KW - storage stability

KW - shelf life

KW - Strecker aldehydes

KW - flavor

KW - alpha-dicarbonyls

KW - protein-polyphenol binding

U2 - 10.1021/acs.jafc.7b04137

DO - 10.1021/acs.jafc.7b04137

M3 - Journal article

C2 - 29119790

VL - 65

SP - 10550

EP - 10561

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 48

ER -

ID: 188478843