Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
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.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey.
Tolgahan
T
Kocadağlı
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr.
Vural
V
Gökmen
D005433:Flour / Q000032:analysis*; D005947:Glucose / Q000378:metabolism*; D007700:Kinetics; D015416:Maillard Reaction; D014908:Triticum / Q000378:metabolism*
D005947:Glucose
1-Deoxyglucosone (PubChem CID: 11228966); 3-Deoxyglucosone (PubChem CID: 114839); 5-Hydroxymethyl-2-furfural (PubChem CID: 237332); Caramelization; Diacetyl (PubChem CID: 650); Glucose degradation; Glucosone (PubChem CID: 159630); Glyoxal (PubChem CID: 7860); Maillard reaction; Methylglyoxal (PubChem CID: 880); Multi-response kinetic modelling; d-Fructose (PubChem CID: 5984); d-Glucose (PubChem CID: 5793); α-Dicarbonyl compounds