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KINETICS OF LYSINE LOSS IN COMPRESSED MODEL SYSTEMS DUE TO MAILLARD REACTION 1
Author(s) -
NARAYAN K. ANANTH,
ANDREOTTI RAY E.
Publication year - 1989
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1989.tb00388.x
Subject(s) - maillard reaction , lysine , chemistry , kinetics , arrhenius plot , arrhenius equation , reaction rate constant , degradation (telecommunications) , activation energy , chemical kinetics , fluorescence , chromatography , biochemistry , amino acid , organic chemistry , telecommunications , computer science , physics , quantum mechanics
The kinetics of degradation of the essential amino acid lysine have been determined in compressed lysine‐glucose‐cellulose models exposed to expected and accelerated storage test temperature extremes. The compressed models were stressed at 40, 50 and 60°C at low water activities in the range of 0.19 to 0.21 for various periods. Six different parameters (color, fluorescence, reducing capacity, furosine, glucose and lysine) were employed to follow the course of the reaction. The t 1/2 values estimated from first order plots for lysine degradation in these models were 370, 13 and 1.5 h at 40, 50 and 60°C, respectively. An Arrhenius plot relating the first order reaction rate constant with the temperature has yielded a high activation energy of 57 kcal/mol, and a high Q10 of 14, which is indicative of large temperature dependence of lysine degradation in these compressed models. There was poor correlation of fluorescence and of color increase with lysine loss. Good correlations were obtained between lysine loss and the increases in reducing capacity and furosine at 50 and 60°C.