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Influence of reaction conditions on the formation of nondialyzable melanoidines from D-fructose and glycine

Author:
Kuntcheva, M.J., Panchev, I.N., Obretenov, T.D.
Source:
Journal of food processing and preservation 1994 v.18 no.1 pp. 9-21
ISSN:
0145-8892
Subject:
foods, food processing, temperature, Maillard reaction products, fructose, duration, glycine (amino acid), model food systems
Abstract:
The influence of the water content, molar ratio of reagents, time and temperature on the formation of nondialyzable melanoidines of the model system D-fructose-glycine has been studied. The rate constants of the reaction for molar ratios 2.5:1, 1:1, 1:2.5 have been calculated to be (2.38 +/- 0.17) X 10(-5) s-1, (3.94 +/- 0.28) X 10(-5) s-1 and (5.11 +/- 0.36) X 10(-5) s-1, respectively. The activation energy has been determined (105.0 +/- 3.6) kJ/mol and (74.6 +/- 7.1) kJ/mol for molar ratios 2.5:1 and 1:2.5, respectively.
Agid:
1413717