کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543965 | 963562 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Relative reactivities of glucose and galactose in browning and pyruvaldehyde formation in sugar/glycine model systems
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Glucose/glycine and galactose/glycine model systems were incubated at 45 and 60 °C for the studies of Maillard browning, sugar consumption, and pyruvaldehyde formation. The results showed that, at pH 8, rates of browning followed pseudo-zero-order kinetics. Sugar consumption followed two-staged first-order kinetics with a lower rate constant at the second first-order stage when initial sugar concentration was 2.4% w/v and higher. The yield of pyruvaldehyde followed a third-ordered function of time. Although galactose/glycine system browned at a faster rate, glucose consumed faster than galactose in model systems. The yield of pyruvaldehyde was higher in galactose/glycine systems than in glucose/glycine systems at 45 °C, but inverted at 60 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 92, Issue 4, October 2005, Pages 597-605
Journal: Food Chemistry - Volume 92, Issue 4, October 2005, Pages 597-605
نویسندگان
Su-Lin Chen, Shu-Yi Jin, Chia-Song Chen,