کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7593703 1492116 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of physical state of gelatin-plasticizer based films on to the occurrence of Maillard reactions
ترجمه فارسی عنوان
تأثیر وضعیت فیزیکی فیلمهای مبتنی بر ژلاتین-پلاستیژن بر روی وقوع واکنش مایار
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of this study was to evaluate the occurrence of the Maillard reaction on gelatin-based films (bovine and salmon) in the glassy state, in mixtures with low molecular weight plasticizers (e.g. glycerol, glucose and trehalose) at different storage times. For testing, the gelatin-plasticizer films were stored under glassy conditions (Tg-10 °C), previously determined by calorimetric tests. Studies under accelerated conditions (T ≫ Tg) were also developed. Color, opacity and browning index (Br) were evaluated by computer vision at all storage times. Results showed in samples stored under glassy conditions that the Maillard reaction did not occur, independent of gelatin origin and type of plasticizer. Changes in color stated by opacity and Br were only significant (p < 0.05) in gelatin-glucose systems under accelerated storage conditions. The inhibition of reaction in gelatin films in the glassy state was related to the well-known conditions of low molecular mobility of glassy matrices, but also with the non-Maillard reactive characteristics of glycerol and trehalose.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 478-484
نویسندگان
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