Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584353 | Food Chemistry | 2018 | 44 Pages |
Abstract
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.
Keywords
SPMECarboxenMRPsPDMSDVBRMSE3-deoxyglucosone3-DGD-glucoseGCMsdFG·OHActivation energyFlavor compoundsRoot-mean-square ErrordivinylbenzeneHigh-intensity ultrasoundMethylglyoxalMaillard reaction productsKinetic modelsolid phase micro-extractionMaillard reactionhigh performance liquid chromatographyHPLCGlycine
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hang Yu, Yi-Xin Seow, Peter K.C. Ong, Weibiao Zhou,