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Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System
Author(s) -
BELL LEONARD N.,
TOUMA DERGHAM E.,
WHITE KAREN L.,
CHEN YINHUI
Publication year - 1998
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.1365-2621.1998.tb15799.x
Subject(s) - maillard reaction , browning , glycine , food science , chemistry , glass transition , transition (genetics) , biochemistry , organic chemistry , amino acid , polymer , gene
The effects of water activity and the glass transition on the rate constants for glycine loss and brown pigment formation due to the Maillard reaction were evaluated in a model food system. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones of various molecular weights and moisture contents. Glycine loss and brown pigment formation were quantified during storage at 25°C. At constant water activity, rate constants were higher in systems with lower glass transition temperatures. Glycine rate constants decreased upon matrix collapse, but browning rate constants were not affected by collapse. Changes associated with the glass transition influence bimolecular reactions and should be considered during product formulation and shelf‐life testing.