TY - JOUR
T1 - Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes
AU - Chen, Su Lin
AU - Yang, Deng Jye
AU - Chen, Hsin Yi
AU - Liu, Shih Chuan
PY - 2009/5/15
Y1 - 2009/5/15
N2 - Fructose model solutions of various concentrations were adjusted to pH 3.0, then incubated at 75, 85, and 95 °C, respectively, for studying the reaction kinetics of colour development, hydroxymethylfurfural (HMF) production, and antioxidative activities change in the caramelisation reaction. Results showed that colour development, HMF production, DPPH radical scavenging activity and ABTS·+ radical scavenging activity in the system increased linearly with a first-ordered kinetics on fructose concentration. Their values of Q10 were 1.87, 4.48, 2.06, and 2.24, and activation energies were 66, 160, 77, and 86 kJ/mol, respectively.
AB - Fructose model solutions of various concentrations were adjusted to pH 3.0, then incubated at 75, 85, and 95 °C, respectively, for studying the reaction kinetics of colour development, hydroxymethylfurfural (HMF) production, and antioxidative activities change in the caramelisation reaction. Results showed that colour development, HMF production, DPPH radical scavenging activity and ABTS·+ radical scavenging activity in the system increased linearly with a first-ordered kinetics on fructose concentration. Their values of Q10 were 1.87, 4.48, 2.06, and 2.24, and activation energies were 66, 160, 77, and 86 kJ/mol, respectively.
KW - Caramelisation
KW - E
KW - Hydroxymethylfurfural
KW - Q
KW - Reaction kinetics
UR - http://www.scopus.com/inward/record.url?scp=58749091084&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2008.09.089
DO - 10.1016/j.foodchem.2008.09.089
M3 - Article
AN - SCOPUS:58749091084
SN - 0308-8146
VL - 114
SP - 582
EP - 588
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -