Kinetics of fructose on the Maillard brown colour development, pH change and antioxidative activity development in model fructose/glycine systems

Shih Chuan Liu, Deng Jye Yang, Hsin Yi Chen, Su Lin Chen, Mei Ling Chen*

*此作品的通信作者

研究成果: Article同行評審

7 引文 斯高帕斯(Scopus)

摘要

Model fructose/glycine systems with fructose concentration between 0.035 and 0.28m were incubated at temperature 45-90°C for investigating the effects of fructose and temperature on the brown colour development, pH change and the antioxidative activity developments of Maillard reaction. The result showed that effects of fructose followed logarithm-order kinetics on brown colour and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (SDPPH) development, and first-order kinetics on system pH decrease. However, the effect of fructose on ABTS·+ (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulphonic acid]) radical scavenging activity (SABTS) development was first order at 60-90°C and logarithm order at 45°C, which revealed the mutual synergistic interaction of concentration with temperature on SABTS development. Activation energy for SDPPH development was lower than that for SABTS development, revealing that DPPH radical was more vulnerable than ABTS·+ radical to fructose/glycine MRPs at low temperature. But the relative vulnerability would invert at high temperature, as the Q10 value for SDPPH development was lower than that for SABTS development.

原文English
頁(從 - 到)1768-1774
頁數7
期刊International Journal of Food Science and Technology
46
發行號8
DOIs
出版狀態Published - 8月 2011

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