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INFLUENCE of REACTION CONDITIONS ON the FORMATION of NONDIALYZABLE MELANOIDINES FROM D‐FRUCTOSE and GLYCINE
Author(s) -
KUNTCHEVA MARGARITA JORDANOVA,
PANCHEV IVAN NEDELCHEV,
OBRETENOV TZVETAN DIMITROV
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00238.x
Subject(s) - chemistry , glycine , fructose , reagent , molar ratio , activation energy , molar , reaction rate constant , mole , chromatography , nuclear chemistry , kinetics , food science , organic chemistry , biochemistry , catalysis , amino acid , biology , physics , quantum mechanics , paleontology
The influence of the water content, molar ratio of reagents, time and temperature on the formation of nondialyzable melanoidines of the model system D‐fructose‐glycine has been studied. The rate constants of the reaction for molar ratios 2.5:1, 1:1, 1:2.5 have been calculated to be (2.38 ± 0.17) x 10 −5 S −1 , (3.94 ± 0.28) x 10 −5 S −1 and (5.11 ± 0.36) x 10 −5 S −1 , respectively. The activation energy has been determined (105.0 ± 3.6) kJ/mol and (74.6 ± 7.1) kJ/mol for molar ratios 2.5:1 and 1:2.5, respectively.