Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a b...
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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v25_n1_p35_Buera |
| Aporte de: |
| Sumario: | The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a browning index), was obtained as a function of amino compound, sugar concentration, and heating time. Independent of the amino compound involved, for glucose systems, suv increased approximately in proportion to the square of reaction time, whereas for fructose systems time dependence was almost linear. Browning in glucose containing systems showed a stronger dependence on the amino compound concentration than fructose solutions. Fructose browned faster than glucose in low amino compound concentration systems. © 1992 Academic Press Limited. |
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