Color Development Kinetics of Maillard Reactions

نویسندگان

چکیده

Maillard reactions have been reported extensively. However, full color development kinetics of rarely studied in detail. This study systematically investigated the reactions. Thus, arginine (Arg), histidine (His), and lysine (Lys) were each reacted with dihydroxyacetone (DHA) using a simplified model system at different molar ratios, reaction times, pH, temperatures. Importantly, browning intensity (at 450 nm) characteristics (within CIE L*a*b* space) measured analyzed Minitab statistical software was employed to design factorial experiments analyze main interaction effects. It found, for first time, that His Lys DHA more rapidly than Arg, difference obvious increase ratio reflected change b*. pH 6.2 higher temperature favored formation deeper colored products amino acid–DHA, accompanied by reduced lightness (L*), significant loss yellow hues (+b*), shift toward red (+a*). The greatest intensities Arg–DHA (A450 = 0.63), His–DHA 1.12), Lys–DHA 1.18) achieved 3, 72 h, 6.2, 50 °C, corresponding L*, a*, b* values being 54.51, 14.03, 42.75; 48.26, 47.28, 13.59; 43.35, 53.64, 10.82, respectively.

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ژورنال

عنوان ژورنال: Industrial & Engineering Chemistry Research

سال: 2021

ISSN: ['0888-5885', '1520-5045']

DOI: https://doi.org/10.1021/acs.iecr.1c00026