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Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides
Author(s) -
BUERA M. del PILAR,
CHIRIFE JORGE,
RESNIK SILVIA L.,
LOZANO ROBERTO D.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14277.x
Subject(s) - browning , glycine , chemistry , kinetics , amino acid , sodium , inorganic chemistry , nuclear chemistry , biochemistry , organic chemistry , physics , quantum mechanics
The rate of browning of solutions (water activity adjusted to 0.90 by adding sodium chloride) of glucose‐glycine peptides (diglycine and triglycine) was well described by a “mixed‐order” kinetic model having two rate coefficients, k o and k l . Activation energies for these parameters were calculated and compared with values for the same reaction of glucose with the amino acid (glycine). At pH below 6 the rate of browning of peptide solutions was higher than that of the amino acid (glycine) at the same molar concentration; at higher pH the reverse was observed.