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dc.contributor.author
Santagapita, Patricio Roman
dc.contributor.author
Matiacevich, Silvia Beatriz
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2019-11-13T20:39:32Z
dc.date.issued
2018-12-31
dc.identifier.citation
Santagapita, Patricio Roman; Matiacevich, Silvia Beatriz; Buera, Maria del Pilar; Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2; Elsevier Science; Food Research International; 114; 31-12-2018; 97-103
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/88789
dc.description.abstract
The development of non-enzymatic browning in the presence of MgCl2 was evaluated in liquid and dehydrated sucrose-glycine model systems, in relation to interactions of the salt with water and/or with sucrose. In both systems, browning was accelerated by the presence of MgCl2 because of the increased sugar hydrolysis (ten times faster) and the reduction of water mobility (1H NMR T2 relaxation times) caused by this salt (between 6 and 14% lower), counteracting the inhibitory effect of water on the Maillard reaction. MgCl2 also provoked a 40% reduction on the fluorophores quantum yield, responsible also of the fluctuations observed in the fluorescence development as a function of time after 50 h at 70 °C. Molecular and supramolecular effects of the presence of MgCl2 have been observed on the Maillard reaction kinetics. These results are of high technological interest when strategies to control the Maillard reaction rate are required for a particular application.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FLUORESCENCE
dc.subject
FLUORESCENCE QUANTUM YIELD
dc.subject
MGCL2
dc.subject
NON-ENZYMATIC BROWNING
dc.subject
SUCROSE
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TRANSVERSAL RELAXATION TIME
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-21T19:17:14Z
dc.journal.volume
114
dc.journal.pagination
97-103
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.description.fil
Fil: Matiacevich, Silvia Beatriz. Universidad de Santiago de Chile; Chile. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096399691830588X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodres.2018.07.049
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