Artículo
BUERA, M.D.P.; CHIRIFE, J.; RESNIK, S.L.; WETZLER, G. "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" (1987) Journal of Food Science. 52(4):1063-1067
Consulte la política de Acceso Abierto del editor
Abstract:
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
Registro:
| Documento: | Artículo |
| Título: | 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 |
| Autor: | BUERA, M.D.P.; CHIRIFE, J.; RESNIK, S.L.; WETZLER, G. |
| Filiación: | Depto de lndustrias, Facultad de Ciencias Exactas y Naturales, Univ de Buenos Aires, Buenos Aires, Argentina Depto. de Alimentos, lnstituto National de Tecnologia Industrial, Buenos Aires, Argentina |
| Año: | 1987 |
| Volumen: | 52 |
| Número: | 4 |
| Página de inicio: | 1063 |
| Página de fin: | 1067 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1987.tb14276.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p1063_BUERA |
Referencias:
- Bobbio, P.A., Bobbio, F.O., Trevisan, L.M., Estudos sobre a rea‐cao de Maillard. I. Efeitos do temperatura e do pH. An. Acad. (1973) Brasil. Cienc., 45, p. 419
- Buera, M.P., Chirife, J., Resnik, S.L., Lozano, R.D., Non‐enzymatic browning in liquid model systems of high water activity. Kinetics of color changes due to caramelization of various single sugars (1987) J. Food Sci
- Chirife, J., Resnik, S.L., Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures. (1984) Journal of Food Science, 49, p. 1486
- Fox, M., Loncin, M., Weiss, M., Investigations into the influence of water activity, pH and heat treatment on the velocity of the Maillard reaction in foods. (1982) J. Food Proc. Preserv., 6, p. 103
- Isbell, H.S., Frnsh, H.L., Wade, C.W.R., Hunter, C.E., Transformatrons of sugars in alkaline solutions. (1969) Carbohydr. Res., 9, p. 163
- Kato, H., Yamamoto, M., Fujimaki, M., Mechanisms of browning degradation of d‐fructose in special comparison with d‐glucose‐glycine reaction. (1969) Agricultural and Biological Chemistry, 33, p. 939
- Overend, W.G., Oligosaccharides (1952) The Carbohydrates., , W. Pigman, Academic Press, New York
- Petriella, C., Resnik, S.L., Lozano, R.D., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to non‐enzymatic browning. (1985) Journal of Food Science, 50, p. 622
- Shallenberger, R.S., Birch, G.G., (1975) Sugar Chemistry, p. 169. , AVI Publishing Co, Westport, CT
- Vukov, K., Kinetic aspects of sucrose hydrolysis (1965) Intern. Sugar J., 67, p. 172
- Wolfrom, M.L., Kashimura, N., Horton, D., Factors affecting the Maillard browning reaction between sugars and amino acids. Studies on the non‐enzymatic browning of dehydrated orange juice. (1974) J. Agric. Food Chem., 22, p. 796
Citas:
---------- APA ----------
BUERA, M.D.P., CHIRIFE, J., RESNIK, S.L. & WETZLER, G. (1987) . 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. Journal of Food Science, 52(4), 1063-1067.http://dx.doi.org/10.1111/j.1365-2621.1987.tb14276.x
---------- CHICAGO ----------
BUERA, M.D.P., CHIRIFE, J., RESNIK, S.L., WETZLER, G. "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" . Journal of Food Science 52, no. 4 (1987) : 1063-1067.http://dx.doi.org/10.1111/j.1365-2621.1987.tb14276.x
---------- MLA ----------
BUERA, M.D.P., CHIRIFE, J., RESNIK, S.L., WETZLER, G. "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" . Journal of Food Science, vol. 52, no. 4, 1987, pp. 1063-1067.http://dx.doi.org/10.1111/j.1365-2621.1987.tb14276.x
---------- VANCOUVER ----------
BUERA, M.D.P., CHIRIFE, J., RESNIK, S.L., WETZLER, G. 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. J. Food. Sci. 1987;52(4):1063-1067.http://dx.doi.org/10.1111/j.1365-2621.1987.tb14276.x
