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Abstract:

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.

Registro:

Documento: Artículo
Título:Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
Autor:Schebor, C.; Buera, M.D.P.; Karel, M.; Chirife, J.
Filiación:Departamento de Industrias, Fac. Cie. Exact. Y Nat., Univ. B., (1428) Buenos Aires, Argentina
Department of Food Science, Rutgers University, Cook College, New Brunswick, NJ 08903, United States
Palabras clave:maltodextrin; povidone; starch; article; drug mixture; drug stability; food quality; freeze drying; glycation; in vitro study; milk; model; moisture; phase transition; temperature
Año:1999
Volumen:65
Número:4
Página de inicio:427
Página de fin:432
DOI: http://dx.doi.org/10.1016/S0308-8146(98)00041-7
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:maltodextrin, 9050-36-6; povidone, 9003-39-8; starch, 9005-25-8, 9005-84-9
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v65_n4_p427_Schebor

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Citas:

---------- APA ----------
Schebor, C., Buera, M.D.P., Karel, M. & Chirife, J. (1999) . Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems. Food Chemistry, 65(4), 427-432.
http://dx.doi.org/10.1016/S0308-8146(98)00041-7
---------- CHICAGO ----------
Schebor, C., Buera, M.D.P., Karel, M., Chirife, J. "Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems" . Food Chemistry 65, no. 4 (1999) : 427-432.
http://dx.doi.org/10.1016/S0308-8146(98)00041-7
---------- MLA ----------
Schebor, C., Buera, M.D.P., Karel, M., Chirife, J. "Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems" . Food Chemistry, vol. 65, no. 4, 1999, pp. 427-432.
http://dx.doi.org/10.1016/S0308-8146(98)00041-7
---------- VANCOUVER ----------
Schebor, C., Buera, M.D.P., Karel, M., Chirife, J. Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems. Food Chem. 1999;65(4):427-432.
http://dx.doi.org/10.1016/S0308-8146(98)00041-7