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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1999
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| 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: |
| Sumario: | 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. |
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