Premium
Laboratory Reaction Cell to Model Maillard Color Development in a Starch‐Glucose‐Lysine System
Author(s) -
Bates L.,
Ames J. M.,
MacDougall D. B.,
Taylor P. C.
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.tb15840.x
Subject(s) - maillard reaction , starch , moisture , arrhenius equation , activation energy , chemistry , kinetics , lysine , food science , biochemistry , organic chemistry , physics , quantum mechanics , amino acid
A starch‐glucose‐lysine Maillard system was heated in a reaction cell at different pHs (2.9 to 10.7), moisture (13 to 18%) and temperature (100 to 155°C). Tristimulus Z values were used to develop a quadratic response surface regression equation. Fitted values from the equation modeled very accurately the effect of pH (2.9 to 9.0), moisture and temperature. Color development followed Arrhenius kinetics over the range 120 to 155 °C. Activation energies for color development at all pH and moisture levels were between 41.1 and 110.6 kJ/mol. Activation energy generally decreased as moisture content increased and as pH increased from 8.5 to 10.7.