Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning

Sugar‐ (fructose, xylose, glucose, lactose, maltose, sucrose) glycine solutions of water activity adjusted to 0.90 (by adding NaCI) were heated at 45–65°C. The behavior of fructose‐glycine solutions was well described by a zero‐order reaction model, but for the other sugars a fractional‐order (∼ 0.5...

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Autores principales: Buera, María del Pilar, Resnik, Silvia Liliana
Publicado: 1987
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p1063_BUERA
http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p1063_BUERA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v52_n4_p1063_BUERA
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spelling paper:paper_00221147_v52_n4_p1063_BUERA2023-06-08T14:46:10Z Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning Buera, María del Pilar Resnik, Silvia Liliana Sugar‐ (fructose, xylose, glucose, lactose, maltose, sucrose) glycine solutions of water activity adjusted to 0.90 (by adding NaCI) were heated at 45–65°C. The behavior of fructose‐glycine solutions was well described by a zero‐order reaction model, but for the other sugars a fractional‐order (∼ 0.5) kinetic model was necessary. Activation energies for glucose, fructose and sucrose systems were 25.7, 29.3 and 36.6 kcah/mole, respectively. At pH 6 the descending order for color development was xylose > glucose > fructose > lactose > maltose > sucrose; at pH lower than 6 fructose browned faster than glucose. The role of hydrolysis of sucrose as related to Maillard's browning of heated sucrose‐glycine solutions was studied. Caramelization browning seemed to contribute noticeably to total color development only in fructose‐glycine solutions. Copyright © 1987, Wiley Blackwell. All rights reserved Fil:BUERA, M.D.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:RESNIK, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1987 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p1063_BUERA http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p1063_BUERA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Sugar‐ (fructose, xylose, glucose, lactose, maltose, sucrose) glycine solutions of water activity adjusted to 0.90 (by adding NaCI) were heated at 45–65°C. The behavior of fructose‐glycine solutions was well described by a zero‐order reaction model, but for the other sugars a fractional‐order (∼ 0.5) kinetic model was necessary. Activation energies for glucose, fructose and sucrose systems were 25.7, 29.3 and 36.6 kcah/mole, respectively. At pH 6 the descending order for color development was xylose > glucose > fructose > lactose > maltose > sucrose; at pH lower than 6 fructose browned faster than glucose. The role of hydrolysis of sucrose as related to Maillard's browning of heated sucrose‐glycine solutions was studied. Caramelization browning seemed to contribute noticeably to total color development only in fructose‐glycine solutions. Copyright © 1987, Wiley Blackwell. All rights reserved
author Buera, María del Pilar
Resnik, Silvia Liliana
spellingShingle Buera, María del Pilar
Resnik, Silvia Liliana
Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
author_facet Buera, María del Pilar
Resnik, Silvia Liliana
author_sort Buera, María del Pilar
title Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
title_short Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
title_full Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
title_fullStr Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
title_full_unstemmed Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
title_sort nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to maillard's reaction between different single sugars and glycine and comparison with caramelization browning
publishDate 1987
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p1063_BUERA
http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p1063_BUERA
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AT resniksilvialiliana nonenzymaticbrowninginliquidmodelsystemsofhighwateractivitykineticsofcolorchangesduetomaillardsreactionbetweendifferentsinglesugarsandglycineandcomparisonwithcaramelizationbrowning
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