The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems
Abstract Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV–vis spectrometry. The kinetic chara...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2018 |
| País: | Brasil |
| Recursos: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositório: | Food Science and Technology (Campinas) |
| Idioma: | inglês |
| OAI Identifier: | oai:scielo:S0101-20612018000300537 |
| Acesso em linha: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300537 |
| Access Level: | Acceso aberto |
| Palavra-chave: | kinetics non-enzymatic browning reaction ascorbic acid Maillard reaction amino acid |
| Resumo: | Abstract Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV–vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were investigated. The study results indicated that the non-enzymatic browning reaction of these three amino acids with L-ascorbic acid to form browning products was zero-order reaction. The apparent activation energies for the formation of browning products from L-ascorbic acid/lysine, L-ascorbic acid/arginine and L-ascorbic acid/histidine systems were 54.94, 50.08 and 35.31kJ/mol. The activation energy data indicated the degree of effects of reaction temperature on non-enzymatic browning reaction. Within the temperature range of 110-150 °C, the reaction rate of L-ascorbic acid/lysine system was the fastest one, followed by that of the L-ascorbic acid/arginine system. The reaction rate of L-ascorbic acid/histidine system was the slowest one. Based on the observed kinetic data, the formation mechanisms of browning products were proposed. |
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