Influence of pH on rate of browning of a glucose-glycine model system was studied. Glucose and glycine loss, changes in absorbance and headspace CO2 production were used as indicators of the development of the Maillard reaction. Rate of browning of the sugar-amino acid systems increased with increasing pH; in particular, a remarkable increase in the rate constant of glucose and glycine loss was observed between pH 8 and 10.
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems
NICOLI, Maria Cristina;ANESE, Monica;
1994-01-01
Abstract
Influence of pH on rate of browning of a glucose-glycine model system was studied. Glucose and glycine loss, changes in absorbance and headspace CO2 production were used as indicators of the development of the Maillard reaction. Rate of browning of the sugar-amino acid systems increased with increasing pH; in particular, a remarkable increase in the rate constant of glucose and glycine loss was observed between pH 8 and 10.File in questo prodotto:
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