کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584353 | 1492023 | 2018 | 44 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine
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کلمات کلیدی
SPMECarboxenMRPsPDMSDVBRMSE3-deoxyglucosone3-DGD-glucoseGCMsdFG - DFG·OH - · OHActivation energy - انرژی فعال سازیFlavor compounds - ترکیبات طعم دهندهRoot-mean-square Error - خطای متوسط ریشهdivinylbenzene - دیوینیل بنزنHigh-intensity ultrasound - سونوگرافی با شدت بالاMethylglyoxal - متیل گلی اکسالMaillard reaction products - محصول واکنش مایارKinetic model - مدل جنبشیsolid phase micro-extraction - میکرو استخراج فاز جامدMaillard reaction - واکنش میلاردhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کاراGlycine - گلیسین
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A kinetic model for a high-intensity ultrasound-assisted Maillard reaction model system of d-glucose and glycine was proposed; activation energy (Ea) for each reaction step was calculated. Results showed that the generation of dicarbonyl compounds was significantly promoted by high-intensity ultrasound (e.g. Ea values for 1-deoxyglucosone were 60.9â¯Â±â¯9.7â¯kJâ¯molâ1 and 105.5â¯Â±â¯9.9â¯kJâ¯molâ1 in ultrasonic and thermal Maillard reaction, respectively), which resulted in a significantly higher concentration of colored and volatile Maillard reaction products generated in ultrasound-assisted Maillard reaction compared with that in thermal Maillard reaction. However, as a competitive reaction, the isomerization of d-glucose was suppressed and required significantly higher Ea values in ultrasound-assisted Maillard reaction (100.8â¯Â±â¯6.2â¯kJâ¯molâ1) compared with that in thermal Maillard reaction (84.2â¯Â±â¯5.7â¯kJâ¯molâ1). These finding may be attributed to an extremely high temperature and pressure environment, despite of being only momentarily, generated by high-intensity ultrasound.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 628-637
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 628-637
نویسندگان
Hang Yu, Yi-Xin Seow, Peter K.C. Ong, Weibiao Zhou,