Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems

Polymeric matrix model systems (gelatinized starch, maltodextrin and polyvinylpyrrolidone (PVP) MW 40 000) containing a low concentration of added Maillard's reactants (glucose and l-lysine) were freeze dried, further desiccated (P2O5) to 'zero' % moisture, and heated for 48h at 90°C....

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Detalles Bibliográficos
Publicado: 1999
Materias:
maltodextrin
povidone
starch
article
drug mixture
drug stability
food quality
freeze drying
glycation
in vitro study
milk
model
moisture
phase transition
temperature
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v65_n4_p427_Schebor
http://hdl.handle.net/20.500.12110/paper_03088146_v65_n4_p427_Schebor
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_03088146_v65_n4_p427_Schebor
record_format dspace
spelling paper:paper_03088146_v65_n4_p427_Schebor2023-06-08T15:31:46Z Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems maltodextrin povidone starch article drug mixture drug stability food quality freeze drying glycation in vitro study milk model moisture phase transition temperature Polymeric matrix model systems (gelatinized starch, maltodextrin and polyvinylpyrrolidone (PVP) MW 40 000) containing a low concentration of added Maillard's reactants (glucose and l-lysine) were freeze dried, further desiccated (P2O5) to 'zero' % moisture, and heated for 48h at 90°C. Under these conditions, all model systems were well below their measured glass transition temperature (T(g)). Skim-milk powder samples (1.7 and 3.9% (dry basis) moisture) were also stored at 45 or 60°C, and browning was recorded. Browning was observed in the glassy polymeric matrices kept well below T(g) and in the virtual absence of water. Browning developed in the milk powder samples stored at 60°C at a higher rate than at 45°C, even when both systems were in glassy conditions. This suggests that the T(g) parameter should not be considered as an absolute threshold of stability with regard to non-enzymatic browning reactions. Copyright (C) 1998 Elsevier Science Ltd. 1999 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v65_n4_p427_Schebor http://hdl.handle.net/20.500.12110/paper_03088146_v65_n4_p427_Schebor
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic maltodextrin
povidone
starch
article
drug mixture
drug stability
food quality
freeze drying
glycation
in vitro study
milk
model
moisture
phase transition
temperature
spellingShingle maltodextrin
povidone
starch
article
drug mixture
drug stability
food quality
freeze drying
glycation
in vitro study
milk
model
moisture
phase transition
temperature
Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
topic_facet maltodextrin
povidone
starch
article
drug mixture
drug stability
food quality
freeze drying
glycation
in vitro study
milk
model
moisture
phase transition
temperature
description Polymeric matrix model systems (gelatinized starch, maltodextrin and polyvinylpyrrolidone (PVP) MW 40 000) containing a low concentration of added Maillard's reactants (glucose and l-lysine) were freeze dried, further desiccated (P2O5) to 'zero' % moisture, and heated for 48h at 90°C. Under these conditions, all model systems were well below their measured glass transition temperature (T(g)). Skim-milk powder samples (1.7 and 3.9% (dry basis) moisture) were also stored at 45 or 60°C, and browning was recorded. Browning was observed in the glassy polymeric matrices kept well below T(g) and in the virtual absence of water. Browning developed in the milk powder samples stored at 60°C at a higher rate than at 45°C, even when both systems were in glassy conditions. This suggests that the T(g) parameter should not be considered as an absolute threshold of stability with regard to non-enzymatic browning reactions. Copyright (C) 1998 Elsevier Science Ltd.
title Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
title_short Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
title_full Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
title_fullStr Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
title_full_unstemmed Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
title_sort color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
publishDate 1999
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v65_n4_p427_Schebor
http://hdl.handle.net/20.500.12110/paper_03088146_v65_n4_p427_Schebor
_version_ 1768545601096515584

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