Color formation due to non-enzymatic browning in amorphous, glassy anhydrous model systems
Color formation due to non-enzymatic browning in amorphous, glassy anhydrous model systems
复制标题
无定形、玻璃状无水模型系统中非酶促褐变导致颜色形成
DOI：
10.1016/s0308-8146(98)00041-7
复制
发表时间：
1999
期刊：
影响因子：
8.8
通讯作者：
J. Chirife
中科院分区：
文献类型：
--
作者：
C. Schebor;M. Buera;M. Karel;J. Chirife
将含有低浓度添加的美拉德反应物（葡萄糖和 L-赖氨酸）的聚合物基质模型系统（糊化淀粉、麦芽糖糊精和聚乙烯吡咯烷酮（PVP）MW 40 000）冷冻干燥，进一步干燥（P2O5）至“零”％水分，并在 90°C 下加热 48 小时。在这些条件下，所有模型系统均远低于其测量的玻璃化转变温度 (Tg)。脱脂奶粉样品（1.7% 和 3.9%（干基）水分）也储存在 45 或 60°C 下，并记录褐变情况。在几乎不存在水的情况下，在远低于 Tgand 的玻璃状聚合物基质中观察到褐变。即使两个系统均处于玻璃状条件下，在 60°C 下储存的奶粉样品中褐变的发生率也高于在 45°C 下储存的速度。这表明 Tg 参数不应被视为非酶褐变反应稳定性的绝对阈值。 ©
Polymeric matrix model systems (gelatinized starch, maltodextrin and polyvinylpyrrolidone (PVP) MW 40 000) containing a low concentration of added Maillard's reactants (glucose and l-lysine) were freeze dried, further desiccated (P2O5) to `zero' % moisture, and heated for 48h at 90°C. Under these conditions, all model systems were well below their measured glass transition temperature (Tg). Skim-milk powder samples (1.7 and 3.9% (dry basis) moisture) were also stored at 45 or 60°C, and browning was recorded. Browning was observed in the glassy polymeric matrices kept well below Tgand in the virtual absence of water. Browning developed in the milk powder samples stored at 60°C at a higher rate than at 45°C, even when both systems were in glassy conditions. This suggests that the Tgparameter should not be considered as an absolute threshold of stability with regard to non-enzymatic browning reactions. ©