Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems

Ajandouz, El Hassan; Tchiakpe, Léopold; Ore, Franklin; Benajiba, A.; Puigserver, Antoine

doi:10.1111/j.1365-2621.2001.tb08213.x

Cited by 433 publications

(336 citation statements)

References 32 publications

Supporting

Mentioning

319

Contrasting

Unclassified

Order By: Relevance

“…the absorbance at 294 and 420 nm significantly (P < 0.05) increased with rising temperature and increasing reaction time, and the reaction rate increased at higher temperatures. Generally, the UIPs formed at intermediate stages contributed to the browning product formation (Ajandouz et al 2001;Benjakul et al 2005a, b;Liang et al 2014). It is usually considered that the absorbance at 294 nm wavelength reflects the amount change of the UIPs in a non-enzymatic browning reaction (Ajandouz et al 2001;Benjakul et al 2005a;Yu et al 2012b;Liang et al 2014), and there are suggestions in literature that these compounds could be the UIPs in the glycosylation process, such as aldehydes, low-molecular-weight ketones and so on.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, the UIPs formed at intermediate stages contributed to the browning product formation (Ajandouz et al 2001;Benjakul et al 2005a, b;Liang et al 2014). It is usually considered that the absorbance at 294 nm wavelength reflects the amount change of the UIPs in a non-enzymatic browning reaction (Ajandouz et al 2001;Benjakul et al 2005a;Yu et al 2012b;Liang et al 2014), and there are suggestions in literature that these compounds could be the UIPs in the glycosylation process, such as aldehydes, low-molecular-weight ketones and so on. Ajandouz et al (2001) believed that these compounds could be the precursors for the browning products in non-enzymatic browning reaction or caramelisation reaction, and therefore the absorbance at 294 nm could indicate the formation of UIPs and thus the precursors of browning products.…”

Section: Resultsmentioning

confidence: 99%

“…Previous kinetics studies on browning index reactions were also based on absorbance at 420 nm measurement in citrus juices, apple juices (Burdurlu & Karadeniz 2003), and pineapple puree (Ling et al 2015). The UV absorbance of model reaction solutions was measured according to the method of Ajandouz et al (2001). The UV absorbance of model reaction solutions was measured at room temperature at 294 and 420 nm, using an UV2550 spectrophotometer (Shimadzu (China) Co., Ltd., China).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Yu¹,

Tang²

2016

Czech J. Food Sci.

View full text Add to dashboard Cite

Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503-510.The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed that the browning products were produced at the first order reaction kinetics requirement, with the E a being 114.33 kJ/mol. The mechanism for the browning development was proposed. The correlation coefficient between browning products and uncoloured intermediate products increased with the rising temperature. At temperatures below 110°C, the non-enzymatic browning reaction did not occur at all or the reaction was slow. Browning products could not be produced solely by self-degradation of l-cysteine. The amount of browning products negatively correlated with the l-ascorbic acid concentration.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Yu¹,

Tang²

2016

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…With UV-vis spectroscopy assay, the formation of colorless intermediate products can be indicated by measuring the ultraviolet absorbance at 294 nm (Ajandouz et al, 2001;Benjakul et al, 2005;Liang et al, 2014;Yu et al, 2012c) while the browning products formed in the final phase of the browning reaction can be usually monitored by measuring the absorbance at 420 nm (Hong et al, 2015;D'Charoen et al, 2015;Yu et al, 2012c). Ot has been indicated (Ajandouz et al, 2001) that the colorless intermediate products are the precursors of the browning products. Therefore, the absorbance of the reaction system at 294 nm can be used to predict the color changes of the system.…”

Section: Resultsmentioning

confidence: 99%

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Yang

et al. 2017

Food Sci. Technol

View full text Add to dashboard Cite

Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV-vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were investigated. The study results indicated that the non-enzymatic browning reaction of these three amino acids with L-ascorbic acid to form browning products was zero-order reaction. The apparent activation energies for the formation of browning products from L-ascorbic acid/lysine, L-ascorbic acid/arginine and L-ascorbic acid/histidine systems were 54.94, 50.08 and 35.31kJ/mol. The activation energy data indicated the degree of effects of reaction temperature on non-enzymatic browning reaction. Within the temperature range of 110-150 °C, the reaction rate of L-ascorbic acid/lysine system was the fastest one, followed by that of the L-ascorbic acid/arginine system. The reaction rate of L-ascorbic acid/histidine system was the slowest one. Based on the observed kinetic data, the formation mechanisms of browning products were proposed.Keywords: kinetics; non-enzymatic browning reaction; ascorbic acid; Maillard reaction; amino acid.Practical Application: These findings can improve our understanding of the formation mechanisms of food colors for the more effective control of the colors of final products in the foods rich in L-ascorbic acid and basic amino acids.

show abstract

“…During the fermentation period, an increase of the intermediate products was observed in both samples as shown in OD 280 nm raised up to the fourth month of fermentation (Table 1). The Maillard reaction intermediate products could act as a precursor of the late Maillard reaction products which were browning pigments (Ajandouz et al 2001). Different profiles of the intermediate products and browning intensity of both Kapi types were observed.…”

Section: Brown Color Developmentmentioning

confidence: 99%

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

et al. 2016

View full text Add to dashboard Cite

Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

show abstract

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems

Cited by 433 publications

References 32 publications

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

Contact Info

Product

Resources

About