Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
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Quido Smejkal
Colour formation in technical and model sucrose solutions was investigated resulting in a novel kinetic approach of MAILLARD reaction during thermal processing of sugar solutions. Presented results describe new aspects of the non-enzymatic browning reaction (MAILLARD reaction). Two temperature depending pathways of colour formation were found. Both reaction mechanisms are based on the formation of a-dicarbonyl compounds, the key intermediates of colour formation.Discussing temperature dependence of colour formation, a change on MAILLARD reaction mechanism takes place at 100.4 °C. Above this temperature the colour formation is strongly accelerated. Activation energy of the non-enzymatic browning energy for temperatures from 65 ° to 100.4 °C amounts 77 kJ/mol. In this temperature range, D-glucosone is the most important a-dicarbonyl compound for studied reaction systems. Above 100.4 °C, activation energy is equal to 112 kJ/mol and 3-deoxyosone is the dominant colour formation intermediate. Achieved results bridge the gap between the termination step of a MAILLARD reaction –i.e. of colour formation (represented by its activation energy) and intermediates formation (reaction kinetics). In particular, a change of colour formation mechanism with reaction temperature was confirmed by specific formation of two a-dicarbonyl compounds, responsible for MAILLARD reaction in technical sugar solutions.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
- Article
- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
