Premium
DSC ANALYSIS of MAILLARD BROWNING and PROCEDURAL EFFECTS
Author(s) -
MANZOCCO LARA,
NICOLI M. CRISTINA,
MALTINI ENRICO
Publication year - 1999
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.1745-4549.1999.tb00388.x
Subject(s) - maillard reaction , browning , differential scanning calorimetry , enthalpy , calorimeter (particle physics) , nitrogen , calorimetry , chemistry , analytical chemistry (journal) , materials science , nuclear chemistry , chromatography , thermodynamics , organic chemistry , food science , physics , detector , electrical engineering , engineering
A simplified model system containing amorphous glucose and glycine was analyzed in a differential scanning calorimeter (DSC) under air flow, nitrogen flow and in hermetically‐sealed steel pans in order to study the effects of environmental conditions on its thennal behavior. DSC under nitrogen flow in open pans was chosen to analyze the enthalpy changes during the development of Maillard reaction in glucose‐glycine model systems heated at 90C. While heating the glucose‐glycine model system in the DSC open pans under dynamic nitrogen flow, the Maillard reaction was revealed by an endothermal enthalpy change (peak 1) occurring from 1(X)C to 150C, followed, on further heating, by a second endothermal peak (peak 2) from 200C to 260C. DSC traces of samples previously heated for up to 24 h showed a third endothermal peak (peak 3) in the temperature range from 90C to 1 70C which was gradually detected while peak 2 tended to disappear. Results indicated that DSC peiformed under nitrogen flow in open pans allows the thermal behavior of a model system undergoing the Maillard reaction to be followed in real time and to differentiate between reaction phases.