Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System
Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System
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甘氨酸损失和美拉德褐变与模型食品系统中玻璃化转变的关系
DOI：
10.1111/j.1365-2621.1998.tb15799.x
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发表时间：
2006
影响因子：
3.9
通讯作者：
Yin
中科院分区：
文献类型：
--
作者：
L. Bell;D. Touma;K. White;Yin
在一个模型食品体系中，评价了水分活度和玻璃化转变对由于美拉德反应导致的甘氨酸损失和棕色色素形成的速率常数的影响。将等摩尔葡萄糖和甘氨酸引入不同相对分子质量和水分含量的无定形聚乙烯吡咯烷酮中。在25°C下储存过程中，量化了甘氨酸的损失和棕色色素的形成。在恒定的水活度下，玻璃化转变温度较低的体系的速率常数较高。甘氨酸速率常数随基质崩解而降低，但褐变速率常数不受基质崩塌的影响。与玻璃化转变相关的变化会影响双分子反应，在产品配方和保质期测试中应予以考虑。
The effects of water activity and the glass transition on the rate constants for glycine loss and brown pigment formation due to the Maillard reaction were evaluated in a model food system. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones of various molecular weights and moisture contents. Glycine loss and brown pigment formation were quantified during storage at 25°C. At constant water activity, rate constants were higher in systems with lower glass transition temperatures. Glycine rate constants decreased upon matrix collapse, but browning rate constants were not affected by collapse. Changes associated with the glass transition influence bimolecular reactions and should be considered during product formulation and shelf-life testing.