کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1191551 | 963570 | 2008 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/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
Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 °C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q10 and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 108, Issue 2, 15 May 2008, Pages 533–541
Journal: Food Chemistry - Volume 108, Issue 2, 15 May 2008, Pages 533–541
نویسندگان
Shih-Chuan Liu, Deng-Jye Yang, Shu-Yi Jin, Chia-Hung Hsu, Su-Lin Chen,