Artículo
Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions
Fecha de publicación:
06/2023
Editorial:
American Chemical Society
Revista:
ACS Food Science and Technology
ISSN:
2692-1944
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The influence of organic and inorganic anions on the Maillard reaction (MR) in glucose-glycine systems at 100 °C and pH close to neutrality was analyzed. The progress of MR markers was followed at the intermediate and final stages by spectrophotometric, pH changes, and colorimetric measurements. Two different trends were found depending on the nature of the anion. Systems with anions displaying basic properties showed an exponential correlation between the MR kinetic constants and their basicity constant values. On the other hand, systems containing anions with no acid-base properties exhibited a linear correlation between water dissolution enthalpies of their sodium salts and MR constants, indicating both a zwitterionic glycine-anion interaction catalytic effect and a relationship with their Jones-Dole viscosity constants. Finally, at a given heating time, the present anion defined the chromatic aspects of the samples, provided that the rest of the compositional variables were constant.
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Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Pepa, Lorena Sofía; Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions; American Chemical Society; ACS Food Science and Technology; 6; 6-2023; 1021-1029
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