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Main Title: Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
Author(s): Smejkal, Quido
Fiedler, Thorsten
Kurz, Tomas
Kroh, Lothar
Type: Article
Language Code: en
Abstract: Colour formation in technical and model sucrose solutions was investigated resulting in a novel kinetic approach of MAILLARD reaction during thermal processing of sugar solutions. Presented results describe new aspects of the non-enzymatic browning reaction (MAILLARD reaction). Two temperature depending pathways of colour formation were found. Both reaction mechanisms are based on the formation of a-dicarbonyl compounds, the key intermediates of colour formation.Discussing temperature dependence of colour formation, a change on MAILLARD reaction mechanism takes place at 100.4 °C. Above this temperature the colour formation is strongly accelerated. Activation energy of the non-enzymatic browning energy for temperatures from 65 ° to 100.4 °C amounts 77 kJ/mol. In this temperature range, D-glucosone is the most important a-dicarbonyl compound for studied reaction systems. Above 100.4 °C, activation energy is equal to 112 kJ/mol and 3-deoxyosone is the dominant colour formation intermediate. Achieved results bridge the gap between the termination step of a MAILLARD reaction i.e. of colour formation (represented by its activation energy) and intermediates formation (reaction kinetics). In particular, a change of colour formation mechanism with reaction temperature was confirmed by specific formation of two a-dicarbonyl compounds, responsible for MAILLARD reaction in technical sugar solutions.
Issue Date: 2007
Date Available: 10-Oct-2018
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): MAILLARD reaction
a-dicarbonyl compounds
colour formation
Journal Title: International journal of food engineering
Publisher: De Gruyter
Publisher Place: Berlin
Volume: 3
Issue: 4
Article Number: 8
Publisher DOI: 10.2202/1556-3758.1250
EISSN: 1556-3758
ISSN: 2194-5764
Notes: Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.
This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.
Appears in Collections:Inst. Lebensmitteltechnologie und Lebensmittelchemie » Publications

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