Hydroxymethylfurfural content of some commercial whey protein concentrates


Dogan M. , Sienkiewicz T., Oral R. A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.60, no.3, pp.309-311, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 60 Issue: 3
  • Publication Date: 2005
  • Title of Journal : MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Page Numbers: pp.309-311

Abstract

In this study, commercial whey protein concentrate (WPC) samples were analyzed for hydroxymethylfurfural (HMF) content. Samples had apparent density (AD) and moisture content similar to those reported in the literature. In all samples of WPC HMF was found. The amount of HMF in samples varied from 9.86+/-0.52 to 26.59+/-2.44 mu mole 100 g(-1). The mean value of the 9 analyzed samples was 17.95+/-1.62 mu mole HMF 100 g(-1) product. HMF content should be under consideration for end product quality and nutritional value. In general terms, the formation of HMF in typical WPC maybe an indication of differences in processing conditions. Thus, HMF level of WPC should be further considered as a criterion in the specification of WPC.
In this study, commercial whey protein concentrate (WPC) samples were analyzed for hydroxymethylfurfural (HMF) content. Samples had apparent density (AD) and moisture content similar to those reported in the literature. In all samples of WPC HMF was found. The amount of HMF in samples varied from 9.86+/-0.52 to 26.59+/-2.44 mu mole 100 g(-1). The mean value of the 9 analyzed samples was 17.95+/-1.62 mu mole HMF 100 g(-1) product. HMF content should be under consideration for end product quality and nutritional value. In general terms, the formation of HMF in typical WPC maybe an indication of differences in processing conditions. Thus, HMF level of WPC should be further considered as a criterion in the specification of WPC.