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Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
Author(s) -
Ajandouz E.H.,
Tchiakpe L.S.,
Ore F. Dalle,
Benajiba A.,
Puigserver A.
Publication year - 2001
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.1365-2621.2001.tb08213.x
Subject(s) - maillard reaction , chemistry , browning , fructose , lysine , absorbance , sugar , food science , kinetics , sucrose , chromatography , biochemistry , amino acid , physics , quantum mechanics
The nonenzymatic browning reactions of fructose and fructose‐lysine aqueous model systems were investigated at 100 °C between pH 4.0 and pH 12.0 by measuring the loss of reactants and monitoring the pattern of UV‐absorbance and brown color development. At all the pH values tested, the loss of fructose was lower in the presence than in the absence of lysine. And, in lysine‐containing fructose solution, the sugar disappeared more rapidly than the amino acid. Lysine was moderately lost below pH 8.0. Caramelization of fructose, which accounted for more than 40% of total UV‐absorbance and 10 to 36% of brown color development, may therefore lead to overestimating the Maillard reaction in foods.