کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6395214 | 1330649 | 2015 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of the present study was to detail the change of 4(5)-Methylimidazole (4-MI) in sulfite and sulfate reactions with different initial pH values. Glucose/ammonium sulfate and glucose/ammonium sulfite reaction systems with initial pH conditions 4.9, 5.9, 6.9, 8.0 and 8.6, were heated at 100 °C for 2 h, respectively. Higher concentration of methylglyoxal (MGO) and 4-MI was detected in thermal treated glucose/ammonium sulfite reaction system than that in sulfate system. The SO32 â reacting with MGO and other precursors of 4-MI at higher pH conditions prevented 4-MI formation. However, no inhibition of 4-MI was found at lower pH conditions due to higher reactivity of the nucleophilic NH4+ than SO32 â. The browning intensity of the sulfite system changed scarcely at higher pH values, which was possibly caused by the polyreaction between SO32 â and carbonyl, instead of the intermolecular polymerisation of carbonyl in the advanced stage of the Maillard reaction.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 76, Part 3, October 2015, Pages 661-665
Journal: Food Research International - Volume 76, Part 3, October 2015, Pages 661-665
نویسندگان
Xinlan Wu, Fansheng Kong, Minghui Huang, Shujuan Yu,