Maillard reaction rate in various glassy matrices.
The Maillard Reaction (MR) rate below the glass transition temperature (T(g)) for various model glassy food systems was studied at temperatures between 40 degrees C and 70 degrees C. As a sample, freeze-dried glucose and lysine systems embedded in various glassy matrices (e.g., polyvinylpyrrolodone and trehalose) were used, and the MR rate below the T(g) was compared among the various glassy matrices. The extent of MR was estimated spectrophotometrically from the optical density at 280 nm (OD(280)), and the MR rate (k(280)) was determined as a pseudo zero order reaction rate from the time course of OD(280). Although k(280) was described by the Arrhenius plot, the temperature dependence of k(280) was almost the same and the intercept was different among the matrices. From the comparison of k(280), it was suggested that the MR rate in glassy matrix was affected not only by the T(g), but also by the hydrogen bonding between MR reactants and glassy matrix.
Kawai
Kiyoshi
K
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
Hagiwara
Tomoaki
T
Takai
Rikuo
R
Suzuki
Toru
T
D002152:Calorimetry, Differential Scanning; D003296:Cooking; D003911:Dextrans / Q000737:chemistry; D005612:Freeze Drying; D005947:Glucose / Q000737:chemistry; D006860:Hydrogen Bonding; D007700:Kinetics; D008239:Lysine / Q000737:chemistry; D015416:Maillard Reaction; D011205:Povidone / Q000737:chemistry; D011887:Raffinose / Q000737:chemistry; D013056:Spectrophotometry, Ultraviolet; D013696:Temperature; D014199:Trehalose / Q000737:chemistry
D003911:Dextrans; D014199:Trehalose; D011205:Povidone; D005947:Glucose; D008239:Lysine; D011887:Raffinose