Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase i

Antonio Dario Troise*, Martina Buonanno, Alberto Fiore, Simona Maria Monti, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.

Original languageEnglish
Pages (from-to)722-729
JournalFood Chemistry
Publication statusPublished - 2016



  • Amadori products
  • Amadoriase
  • Fructosamine oxidase I
  • Low lactose milk
  • Maillard reaction
  • Mass spectrometry
  • MRPs

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