Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

Shih Chuan Liu; Deng Jye Yang; Shu Yi Jin; Chia Hung Hsu; Su Lin Chen

doi:10.1016/j.foodchem.2007.11.006

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

Shih Chuan Liu, Deng Jye Yang, Shu Yi Jin, Chia Hung Hsu, Su Lin Chen^*

^*Corresponding author for this work

Institute of Food Safety and Health Risk Assessment

Research output: Contribution to journal › Article › peer-review

126 Scopus citations

Abstract

Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 °C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q₁₀ and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties.

Original language	English
Pages (from-to)	533-541
Number of pages	9
Journal	Food Chemistry
Volume	108
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2007.11.006
State	Published - 15 May 2008

Keywords

Anti-oxidative activity
Maillard reaction
Reaction kinetics

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10.1016/j.foodchem.2007.11.006

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title = "Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems",

abstract = "Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 °C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q10 and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties.",

keywords = "Anti-oxidative activity, Maillard reaction, Reaction kinetics",

author = "Liu, {Shih Chuan} and Yang, {Deng Jye} and Jin, {Shu Yi} and Hsu, {Chia Hung} and Chen, {Su Lin}",

year = "2008",

month = may,

day = "15",

doi = "10.1016/j.foodchem.2007.11.006",

language = "English",

volume = "108",

pages = "533--541",

journal = "Food Chemistry",

issn = "0308-8146",

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number = "2",

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TY - JOUR

T1 - Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

AU - Liu, Shih Chuan

AU - Yang, Deng Jye

AU - Jin, Shu Yi

AU - Hsu, Chia Hung

AU - Chen, Su Lin

PY - 2008/5/15

Y1 - 2008/5/15

N2 - Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 °C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q10 and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties.

AB - Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 °C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q10 and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties.

KW - Anti-oxidative activity

KW - Maillard reaction

KW - Reaction kinetics

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U2 - 10.1016/j.foodchem.2007.11.006

DO - 10.1016/j.foodchem.2007.11.006

M3 - Article

AN - SCOPUS:38049072159

SN - 0308-8146

VL - 108

SP - 533

EP - 541

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

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Keywords

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