Influence of pH and temperature on nonenzymatic browning reaction between affined C sugar and amino acids
2012
Sakač, M., Institute for Food Technology, Novi Sad (Serbia) | Gyura, J., Faculty of Technology, Novi Sad (Serbia) | Mišan, A., Faculty of Technology, Novi Sad (Serbia) | Šereš, Z., Faculty of Technology, Novi Sad (Serbia) | Dokić, Lj., Faculty of Technology, Novi Sad (Serbia)
Affined C sugar is a by-product which is obtained in three-stage crystallization process. It is characterized with the highest content of coloured matter formed during nonenzymatic browning reaction which occurs during crystallization process. In thermally treated (pH 7, 70 deg C, 1200 min) affined C sugar solution, alkaline degradation of invert sugars mainly occurred and the formation of coloured matter was determined. With the aim to investigate the rate of formation of coloured matter in the Maillard reaction sugar model system (the affined C sugar solution with glutamine, lysine, valine, methionine, and tryptophan, respectively, c = 0.01 mol/L), it was thermally treated (pH 7, 70 deg C, 1200 min and pH 10, 80 deg C, 1200 min) and the formation of coloured matter over the thermal treatment was monitored. It was established that the effectiveness of amino acids in the formation of coloured matter in investigated model system was as follows: tryptophan [is greater than] lysine [is greater than] valine [is greater than] methionine [is greater than] glutamine. The increase in pH and temperature in the Maillard reaction sugar model system was followed with the increasing content of Maillard reaction products.
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