Glycation of caseinmacropeptide

Glycation of caseinmacropeptide (CMP) during storage with lactose at 40 and 50 °C and water activity 0.33–0.65 was studied by measurement of furosine. At pH 8.0 and aw0.44, maximum levels of furosine up to 1.9 mg/100 mg CMP were obtained within five days at 50 °C, while this value had not been reached at 40 °C after 13 days of storage. Increasing pH up to 11 caused considerable increase in the rate of furosine formation and maximum values were obtained after 9 h at 50 °C. The rate of furosine formation was also enhanced with increasing aw up to 0.65. These results showed that lactosylated CMP can be efficiently prepared during short time storage of CMP–lactose mixtures under appropriate pH, water activity and temperature conditions.