Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system
1998
Bates, L. | Ames, J.M. | MacDougall, D.B. | Taylor, P.C.
A starch-glucose-lysine Maillard system was heated in a reaction cell at different pHs (2.9 to 10.7), moisture (13 to 18%) and temperature (100 to 155 degrees C). Tristimulus Z values were used to develop a quadratic response surface regression equation. Filled values from the equation modeled very accurately the effect of pH (2.9 to 9.0), moisture and temperature. Color development followed Arrhenius kinetics over the range 120 to 155 degrees C. Activation energies for color development at all pH and moisture levels were between 41.1 and 110.6 kJ/mol. Activation energy generally decreased as moisture content increased and as pH increased from 8.5 to 10.7.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library
