Abstract:
The effect of magnesium chloride (MgCl 2 ) on the kinetics of nonenzymatic browning (NEB) was evaluated and related to water and/or sugar interactions with the salt. Liquid systems incubated at 70 ° C consisted of 50% - 70% wt/vol saccharide (glucose or trehalose) and 0.5% wt/vol L - glycine in phosphate buffer pH 5 with and without 0.14 M MgCl 2 . The progress of NEB was followed by absorbance at 445 nm, by fl uorescence (excitation/emission, 340/492 nm), and by pH changes. Proton nuclear magnetic resonance ( 1 H NMR) transversal relaxation time ( T 2 ) was measured by Carr -Purcell - Meiboom - Gill (CPMG) pulse sequence. The presence of MgCl 2 could greatly inhibit NEB in glucose systems. The reaction was accelerated in trehalose systems, but the type of fl uorophore obtained in both sugars was not affected by the salt. Whereas the T 2 values were slightly affected in systems containing glucose (the water -glucose interaction was unmodifi ed by salt), in trehalose systems T 2 values were 6% - 14% lower with the salt. These lower values refl ect that the salt imposed a certain local order to water molecules, reducing their mobility. Consequently, the relative effect of MgCl 2 on NEB rate depends on the rate of disaccharide hydrolysis and on the inhibitory effect of water, which over time depends on the interactions of the cation with water and the complexation of the cation with sugar. MgCl 2 effects must be taken into account, considering the high technological interest in fi nding strategies either to inhibit or to enhance NEB, depending on the application. © 2010 Blackwell Publishing.
Registro:
| Documento: |
Parte de libro
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| Título: | Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions |
| Autor: | Santagapita, P.R.; Matiacevich, S.B.; Buera, M.P. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
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| Palabras clave: | Magnesium chloride inhibiting NBR - water availability and saccharide-specific interactions; Maillard reaction - challenge in basic and applied aspects of food science; MgCl2 effect on NEB kinetics - relation to water and/or sugar interactions; Proton nuclear magnetic resonance (1HNMR) transversal relaxation time (T2) - Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence measurement; Pulsed nuclear magnetic resonance (NMR) - mobility of water in foods; T2 constant of protons - molecular mobility of protons measured; Time-resolved proton nuclear magnetic resonance - determining water mobility at 25°C |
| Año: | 2010
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| Página de inicio: | 539
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| Página de fin: | 544
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| DOI: |
http://dx.doi.org/10.1002/9780470958193.ch47 |
| Título revista: | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
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| Título revista abreviado: | Water Prop. in Food, Health, Pharmaceutical and Biol. Syst.: ISOPOW 10
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| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97808138_v_n_p539_Santagapita |
Referencias:
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Citas:
---------- APA ----------
Santagapita, P.R., Matiacevich, S.B. & Buera, M.P.
(2010)
. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 539-544.
http://dx.doi.org/10.1002/9780470958193.ch47---------- CHICAGO ----------
Santagapita, P.R., Matiacevich, S.B., Buera, M.P.
"Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions"
. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
(2010) : 539-544.
http://dx.doi.org/10.1002/9780470958193.ch47---------- MLA ----------
Santagapita, P.R., Matiacevich, S.B., Buera, M.P.
"Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions"
. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 2010, pp. 539-544.
http://dx.doi.org/10.1002/9780470958193.ch47---------- VANCOUVER ----------
Santagapita, P.R., Matiacevich, S.B., Buera, M.P. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions. Water Prop. in Food, Health, Pharmaceutical and Biol. Syst.: ISOPOW 10. 2010:539-544.
http://dx.doi.org/10.1002/9780470958193.ch47