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Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ajandouz, El Hassan Tchiakpe, Léopold Ore, Florence Dalle Benajiba, A. Puigserver, Antoine |
| Copyright Year | 2001 |
| Abstract | ABSTRACT: The nonenzymatic browning reactions of fructose and fructose-lysine aqueous model systems were investigated at 100 °C between pH 4.0 and pH 12.0 by measuring the loss of reactants and monitoring the pattern of UV-absorbance and brown color development. At all the pH values tested, the loss of fructose was lower in the presence than in the absence of lysine. And, in lysine-containing fructose solution, the sugar disappeared more rapidly than the amino acid. Lysine was moderately lost below pH 8.0. Caramelization of fructose, which accounted for more than 40% of total UV-absorbance and 10 to 36% of brown color development, may therefore lead to overestimating the Maillard reaction in foods. |
| Starting Page | 926 |
| Ending Page | 931 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.1111/j.1365-2621.2001.tb08213.x |
| Alternate Webpage(s) | http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/2001%20v.66/no.7/jfsv66n7p0926-0931ms20000507%5B1%5D.pdf |
| Alternate Webpage(s) | https://doi.org/10.1111/j.1365-2621.2001.tb08213.x |
| Volume Number | 66 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
