%0 Journal Article
%T New Methodologies for Kinetic Study of 5-(Hydroxymethyl)-Furfural Formation and Reactive Lysine Blockage in Heat-Treated Milk and Model Systems.
%A Morales FJ
%A Romero C
%A Jiménez-Pérez S
%J J Food Prot
%V 58
%N 3
%D Mar 1995
%M 31137287
%F 2.745
%R 10.4315/0362-028X-58.3.310
%X New analytical techniques were used to study the kinetic behavior of 5-(hydroxmethyl) furfural (HMF) and blockage of available lysine in milk and model systems. Both determination of HMF by the chromatographic method and estimation of available lysine by the ortho-phthaldialdehyde (OPA) method at sterilization temperatures proved valid. Activation energies for the lysine loss reaction were 91.14, 112.41 and 66.67 kJ·mol-1 in the model systems and the milk respectively in fluorimetric determination with OPA. Activation energy for HMF determination ranged from 118.5 to 93.04 kJ·mol-1.