{"doi":"10.1111/j.1471-0307.2012.00878.x","title":"Effect of lactose on cross‐linking of milk proteins during heat treatments","abstract":"<jats:p>The major types of nondisulphide cross‐linking which cause milk protein aggregation were investigated in milk, with and without lactose, heated at 95 °C for up to 8 h. Compared with the milk containing no lactose, the milk containing lactose showed a smaller increase in <jats:styled-content style=\"fixed-case\">pH</jats:styled-content>, a larger increase in <jats:styled-content style=\"fixed-case\">pH</jats:styled-content> 4.6 soluble nitrogen, much smaller increase in lysinoalanine (<jats:styled-content style=\"fixed-case\">LAL</jats:styled-content>) and a much higher percentage of cross‐linked proteins. It was concluded that cross‐linking in milk products containing lactose occurs mainly via Maillard reaction products, and in milk products with no lactose, it occurs mainly via isopeptide linkages such as in <jats:styled-content style=\"fixed-case\">LAL</jats:styled-content>.</jats:p>","journal":"International Journal of Dairy Technology","year":2013,"id":638521,"datarank":0.6394019815561974,"base_score":4.2626798770413155,"endowment":4.2626798770413155,"self_citation_contribution":0.6394019815561974,"citation_network_contribution":0.0,"self_endowment_contribution":0.6394019815561974,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":70,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1658473,"name":"Azhar Mat Easa","orcid":null,"position":1,"is_corresponding":false},{"id":1658474,"name":"Hilton C Deeth","orcid":null,"position":2,"is_corresponding":false},{"id":1658472,"name":"Jasim M S Al‐Saadi","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Effect of lactose on cross‐linking of milk proteins during heat treatments","abstract":"<jats:p>The major types of nondisulphide cross‐linking which cause milk protein aggregation were investigated in milk, with and without lactose, heated at 95 °C for up to 8 h. Compared with the milk containing no lactose, the milk containing lactose showed a smaller increase in <jats:styled-content style=\"fixed-case\">pH</jats:styled-content>, a larger increase in <jats:styled-content style=\"fixed-case\">pH</jats:styled-content> 4.6 soluble nitrogen, much smaller increase in lysinoalanine (<jats:styled-content style=\"fixed-case\">LAL</jats:styled-content>) and a much higher percentage of cross‐linked proteins. It was concluded that cross‐linking in milk products containing lactose occurs mainly via Maillard reaction products, and in milk products with no lactose, it occurs mainly via isopeptide linkages such as in <jats:styled-content style=\"fixed-case\">LAL</jats:styled-content>.</jats:p>","is_dataset_classified":null,"base_score":4.2626798770413155,"endowment":4.2626798770413155,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"19767382","pmcid":null,"openalex_id":"https://openalex.org/W1991534870","authors":[],"funders":[],"total_grants":0,"fwci":6.7288,"citation_percentile":0.96860339,"influential_citations":0,"citation_trend":[{"year":2013,"count":3},{"year":2014,"count":8},{"year":2015,"count":4},{"year":2016,"count":6},{"year":2017,"count":7},{"year":2018,"count":8},{"year":2019,"count":2},{"year":2020,"count":3},{"year":2021,"count":8},{"year":2022,"count":6},{"year":2023,"count":2},{"year":2024,"count":6},{"year":2025,"count":2},{"year":2026,"count":3}],"oa_status":"closed","license":"http://onlinelibrary.wiley.com/termsAndConditions#vor","oa_locations":[{"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1471-0307.2012.00878.x","host_type":"publisher"},{"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1471-0307.2012.00878.x","host_type":"publisher"},{"url":"https://doi.org/10.1111/j.1471-0307.2012.00878.x","host_type":"journal"}],"fields_of_study":["Meat and Animal Product Quality","Proteins in Food Systems","Muscle metabolism and nutrition"],"mesh_terms":[],"keywords":["Lactose","Maillard reaction","Chemistry","Food science","Milk protein","Biochemistry"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Clean water and sanitation"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-06T20:49:06.716659Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}