Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

Shih-Chuan Liu; Deng-Jye Yang; Shu-Yi Jin; Chia-Hung Hsu; Su-Lin Chen

doi:10.1016/j.foodchem.2007.11.006

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

Food Chem. 2008 May 15;108(2):533-41. doi: 10.1016/j.foodchem.2007.11.006. Epub 2007 Nov 12.

Authors

Shih-Chuan Liu¹, Deng-Jye Yang¹, Shu-Yi Jin², Chia-Hung Hsu¹, Su-Lin Chen³

Affiliations

¹ School of Diet and Restaurant Management, Chung-Shan Medical University, 110, Jianguo North Road, Taichung City, 402, Taiwan.
² School of Nutrition, Chung-Shan Medical University, 110, Jianguo North Road, Taichung City, 402, Taiwan.
³ School of Nutrition and School of Diet and Restaurant Management, Chung-Shan Medical University, 110, Jianguo North Road, Taichung City, 402, Taiwan. Electronic address: slc@csmu.edu.tw.

PMID: 26059131
DOI: 10.1016/j.foodchem.2007.11.006

Abstract

Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278M were incubated at 60, 75, and 90°C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q10 and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5kJ/mol, respectively, for these three properties.

Keywords: Anti-oxidative activity; Maillard reaction; Reaction kinetics.