Effect of water content and amino acids on Maillard browning kinetics in propylene glycol based model systems during microwave heating
1995
Lu, G. | Tong, C.H. | Peterson, B.I. | Ho, C.T.
The browning kinetics of the glycine-xylose, proline-xylose and glycine-proline-xylose model systems in propylene glycol were studied during microwave heating. In all systems, the browning rates followed zero-order kinetics at different temperatures (from 110 to 150 degrees C) and different water contents (from 0 to 5%) after an induction period. The browning rate of the glycine-xylose system was 3.0-3.7 times faster than that of the proline-xylose system, depending upon the water content. The activation energies for the glycine-xylose and the glycine-proline-xylose systems were 31.26 and 35.27 kcal/mol respectively, independent of water content. The browning rates were drastically reduced as the water content increased. The effect of water on the browning rate was most likely due to the change of the properties of the solvent system instead of the change of the activation step. Preliminary results indicated that the effect of amino acids on the browning rate in the glycine-proline-xylose system was additive.
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