The effect of thermal history on the maillard reaction in a glassy matrix.
To test whether the extent of physical aging affected the reaction rate, Maillard reaction kinetics were studied in glassy model preservation systems subjected to two different thermal histories. The glass transition temperature and physical aging of the matrix were determined using differential scanning calorimetry, and the normalized heat capacities were modeled using the Tool-Narayanaswamy-Moynihan approach. Samples prepared using the different thermal histories initially had different degrees of aging, but these were practically indistinguishable after 10 h under the reaction conditions (65 degrees C); the samples underwent rapid structural relaxation at that temperature. The reaction of glucose and lysine in an amorphous trehalose/sucrose matrix was followed using spectrophotometric and chromatographic analysis. A difference in reaction rate could only be distinguished in the rate of consumption of glucose, which was approximately 20% faster in the minimally aged matrix; no significant differences were seen in any other indicator of reaction.
Hill
Sandra A
SA
Food Structure Group, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Macnaughtan
William
W
Farhat
Imad A
IA
Noel
Timothy R
TR
Parker
Roger
R
Ring
Stephen G
SG
Whitcombe
Michael J
MJ
D000465:Algorithms; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D007700:Kinetics; D008239:Lysine / Q000032:analysis; D015416:Maillard Reaction; D013056:Spectrophotometry, Ultraviolet; D013816:Thermodynamics
D008239:Lysine