Effect of Industrial Processing on HMF Generation in Sucrose-Milk Protein Model Systems

An investigation was carried out to estimate the HMF concentration at different heat treatments equivalent to industrial processing of milk and dairy beverages. Model systems of sucrose and milk proteins (whey protein and casein) were given heat treatments to generate Maillard reaction products. HMF concentration (mg/100g) was determined at different time intervals. One of the methods is 5-(Hydroxymethyl)-2-furfuraldehyde (HMF) estimation. This could provide information not only on the overall health protecting potential of milk products but also on the stability of complex foods containing milk. In this research, simulated milk beverages were prepared to get an idea of HMF generation during industrial processing of dairy products. The results revealed that temperature and duration both have a significant effect on generation of HMF which directly correlation with generation of antioxidative maillard reaction products.

The study showed that there was a significant difference in the HMF concentration of samples at different heat treatments. During the thermal treatments given to milk and milk products during industrial processing, maillard reactions products (MRPs) are generated as a result of reaction between sugars and amino acids. These MRPs impart characteristic color and flavor to the product.