Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration

The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a b...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Buera, María del Pilar, Resnik, Silvia Liliana, Petriella, Claudio
Publicado: 1992
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera
http://hdl.handle.net/20.500.12110/paper_00236438_v25_n1_p35_Buera
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v25_n1_p35_Buera
record_format dspace
spelling paper:paper_00236438_v25_n1_p35_Buera2023-06-08T14:51:34Z Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration Buera, María del Pilar Resnik, Silvia Liliana Petriella, Claudio The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a browning index), was obtained as a function of amino compound, sugar concentration, and heating time. Independent of the amino compound involved, for glucose systems, suv increased approximately in proportion to the square of reaction time, whereas for fructose systems time dependence was almost linear. Browning in glucose containing systems showed a stronger dependence on the amino compound concentration than fructose solutions. Fructose browned faster than glucose in low amino compound concentration systems. © 1992 Academic Press Limited. 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. Fil:Petriella, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1992 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera http://hdl.handle.net/20.500.12110/paper_00236438_v25_n1_p35_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 The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a browning index), was obtained as a function of amino compound, sugar concentration, and heating time. Independent of the amino compound involved, for glucose systems, suv increased approximately in proportion to the square of reaction time, whereas for fructose systems time dependence was almost linear. Browning in glucose containing systems showed a stronger dependence on the amino compound concentration than fructose solutions. Fructose browned faster than glucose in low amino compound concentration systems. © 1992 Academic Press Limited.
author Buera, María del Pilar
Resnik, Silvia Liliana
Petriella, Claudio
spellingShingle Buera, María del Pilar
Resnik, Silvia Liliana
Petriella, Claudio
Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
author_facet Buera, María del Pilar
Resnik, Silvia Liliana
Petriella, Claudio
author_sort Buera, María del Pilar
title Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
title_short Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
title_full Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
title_fullStr Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
title_full_unstemmed Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
title_sort relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
publishDate 1992
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera
http://hdl.handle.net/20.500.12110/paper_00236438_v25_n1_p35_Buera
work_keys_str_mv AT bueramariadelpilar relativebrowningratesoffructoseandglucoseinhighwateractivitysystemsasafunctionofaminocompoundconcentration
AT resniksilvialiliana relativebrowningratesoffructoseandglucoseinhighwateractivitysystemsasafunctionofaminocompoundconcentration
AT petriellaclaudio relativebrowningratesoffructoseandglucoseinhighwateractivitysystemsasafunctionofaminocompoundconcentration
_version_ 1768545131175084032

Ejemplares similares