In this study, the formation of Maillard reaction products and the Maillard reaction sites of milk proteins were studied under different heat treatment conditions. Fifteen samples heated at 75, 90, 105, 120 or 135 °C for 5, 15 or 30 s were selected to investigate the effects of different heat treatment conditions on the Maillard reaction products volatile compounds and protein glycation degree. The contents of fluorescence intensity, furosine, lactulose, and 5-hydroxymethylfural were positively associated with the heat temperature and treatment time. Compared with that of raw milk, the number of glycated proteins increased from 14 to 49 in the milk samples heated at 135 °C for 5 s, and the number of binding sites increased from 47 to 166. These results advance current knowledge about the effect of different heat treatments on the degree of the Maillard reaction and the sensory quality and glycation level of milk.

本研究对不同热处理条件下美拉德反应产物的形成和牛奶蛋白的美拉德反应位点进行了研究。选取 15 个样品在 75、90、105、120 或 135 °C 下加热 5、15 或 30 s，研究不同热处理条件对美拉德反应产物挥发性化合物和蛋白质糖化度的影响。荧光强度、糠氨酸、乳果糖和5-羟甲基呋喃的含量与加热温度和处理时间呈正相关。与原料奶相比，135℃加热5s的牛奶样品中糖化蛋白的数量从14个增加到49个，结合位点的数量从47个增加到166个。