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Temperature Influence on Acetyllysine Interaction with Glucose in Model Systems due to Maillard Reaction
Author(s) -
NARAYAN K. ANANTH,
CROSS MICHAEL E.
Publication year - 1992
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.1365-2621.1992.tb05457.x
Subject(s) - maillard reaction , chemistry , kinetics , reaction rate constant , activation energy , degradation (telecommunications) , cellulose , biochemistry , organic chemistry , telecommunications , physics , quantum mechanics , computer science
ABSTRACT The interaction between N‐α‐acetyllysine and glucose was investigated in a dry cellulose matrix (1.8% moisture) at 40, 50 and 60°C and a w 0.19‐0.21. The loss in acetyllysine in 6 days at those temperatures was 22, 54, and 79%, respectively. The degradation data more clearly fit a double exponential function (Ae BX + Ce DX ) than the first order function, Ae BX . An estimate of the activation energy of 36 kcal/ mol and a Q 10 of 5.5 was computed from second order rate constants for acetyllysine and glucose degradation. The increase in color followed zero order kinetics and indicated an activation energy of 44 kcal/mol for the presumed third phase of the Maillard reaction in the solid state.