کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588434 | 1492081 | 2016 | 48 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
ترجمه فارسی عنوان
مدل سازی جنبشی چند واکنش مایار و کراملی شدن در یک سیستم آبی گلوکز / گندم گرم
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کلمات کلیدی
Diacetyl (PubChem CID: 650)α-Dicarbonyl compounds3-Deoxyglucosone (PubChem CID: 114839)Glyoxal (PubChem CID: 7860)Methylglyoxal (PubChem CID: 880)d-Fructose (PubChem CID: 5984)d-Glucose (PubChem CID: 5793) - D-گلوکز (PubChem CID: 5793)Glucose degradation - تخریب گلوکزMaillard reaction - واکنش میلاردCaramelization - کاراملیزاسیون
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hydroxymethyl-2-furfural, glyoxal, methylglyoxal and diacetyl concentrations were determined to form a multiresponse kinetic model for isomerisation and degradation reactions of glucose. Degradation of Amadori product mainly produced 1-deoxyglucosone. Formation of 3-deoxyglucosone proceeded directly from glucose and also Amadori product degradation. Glyoxal formation was predominant from glucosone while methylglyoxal and diacetyl originated from 1-deoxyglucosone. Formation of 5-hydroxymethyl-2-furfural from fructose was found to be a key step. Multi-response kinetic modelling of Maillard reaction and caramelisation simultaneously indicated quantitatively predominant parallel and consecutive pathways and rate limiting steps by estimating the reaction rate constants.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 892-902
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 892-902
نویسندگان
Tolgahan KocadaÄlı, Vural Gökmen,