Kinetics of color development in glucose/Amino Acid model systems at different temperatures

Abstract

This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The selected amino acid, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine (Asn), aspartic acid (Asp) and glutamic acid (Glu). For this, the color development was evaluated by measuring browning at 420 nm and color measurements by spectrophotometry and colorimetry methods. The effect of temperature on the color intensity, the absorption of melanoidins were also measured at different wavelengths (280, 325, 405). The value of melanoidins formed from all model systems was located on a dominant wavelength of 325 nm, the ultra violet zone of the diagram. A first-order kinetic model was applied to L* and the evolution of color difference ΔE*. In addition, a*, b* values, significantly differences were found in the glucose/aspartic acid model system in the brown-red zone. Therefore, the color development of the melanoidins was influenced by the type of amino acid and temperature, and it is thought that the a* and b* values can be used to explain the differences among the amino acid in the color development of melanoidins.

Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production

“…We observed the browning of the solution during filtration, indicating the formation of by-products via Maillard reactions, which typically occur with reducing sugars at high temperatures [35]. The increase in absorption during the reaction is shown in Figure 6.…”

Sargassum stenophyllum (Fucales, Ochrophyta) responses to temperature short-term exposure: photosynthesis and chemical composition

“…In addition, coloration change in the phylloids of S. stenophyllum was observed, showing dark-brown color, which can results by the presence of melanoidins (heterogeneous polymers of sugars and amino acids synthetized at high temperatures) and/or oxidation processes typical of thermal stress. Melanoidin substances are produced by a nonenzymatic browning reaction (known as Maillard reaction), which takes place between the carbonyl group of reduced sugar and the amino group of amino acids, peptides or proteins (Echavarría et al 2016). This study emerges as a novelty for seaweed literature in the melanoidins synthesis that could be induced at 30 °C.…”

The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

“…An equally strong positive correlation was observed in the case of the YI (r > 0.9). Arachchi et al [45], Rooney et al [20], and Echavarría et al [46] evaluated the colors of model solutions subjected to heating and their contents of different MRPs. During the heating of glucosamine and cysteine mixtures, Arachchi et al [45] observed that the Hunter’s b value increased rapidly at higher temperatures, which was associated with the content of MRPs.…”

“…The most intense colors were related to the presence of valine, leucine, or lysine as an amino acid. Echavarría et al [46] used a * and b * values to explain the color development of melanoidins. They noticed that the color development of the melanoidins was influenced by the type of amino acid and the temperature.…”