Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
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DOI：
10.1016/j.foodchem.2007.09.062
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发表时间：
2008-04-01
期刊：
影响因子：
8.8
通讯作者：
Puigserver, Antoine
中科院分区：
文献类型：
--
作者：
Ajandouz, El Hassan;Desseaux, Veronique;Puigserver, Antoine
将葡萄糖、牛血清白蛋白（BSA）、酪蛋白、葡萄糖-BSA或葡萄糖-酪蛋白的溶液在60至100 ℃下在pH 8.0和pH 9.7下加热，并监测反应标记物的动力学（葡萄糖和氨基的消失、UV吸光度和布朗宁的发展以及蛋白质网状化）。所有的标志物增强在升高的温度下，除了游离氨基和蛋白质聚合的消失，在碱性pH值水平。氨基的损失与聚合的增加平行发生。这两种蛋白质的反应与它们的氨基含量和溶解度一致。在蛋白质-葡萄糖混合物中氨基损失的活化能（E-a）约为100 kJ/mol，在单独加热的蛋白质中的活化能更高。与葡萄糖消失相关的E-a约为90 kJ/mol。紫外吸收和布朗宁过程的E-a值为90 ~ 150 kJ/mol。(c)2007爱思唯尔有限公司版权所有。
Solutions of either glucose, bovine serum albumin (BSA), casein, glucose-BSA or glucose-casein were heated at 60 to 100 degrees C at pH 8.0 and pH 9.7, and the kinetics of the reaction markers (disappearance of the glucose and amino groups, development of UV absorbance and browning, and protein reticulation) were monitored. All the markers were enhanced at increasing temperatures, and, except for the disappearance of the free amino group and protein polymerisation, at alkaline pH levels. The loss of the amino group occurred in parallel with increase in polymerisation. The two proteins reacted in line with their amino content and solubility. The activation energy (E-a) of the amino group, loss in the protein-glucose mixture was around 100 kJ per mol and that in the protein heated alone was higher. The E-a associated with the disappearance of glucose was around 90 kJ per mol. The E-a of UV absorbance and browning processes, which showed parallel time courses, were found to range from 90 to 150 kJ per mol. (c) 2007 Elsevier Ltd. All rights reserved.