Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds

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dc.contributor.authorSmejkal, Quido
dc.contributor.authorFiedler, Thorsten
dc.contributor.authorKurz, Tomas
dc.contributor.authorKroh, Lothar
dc.date.accessioned2018-10-10T07:33:56Z
dc.date.available2018-10-10T07:33:56Z
dc.date.issued2007
dc.descriptionDieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.de
dc.descriptionThis 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.en
dc.description.abstractColour 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.en
dc.identifier.eissn1556-3758
dc.identifier.issn2194-5764
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/8302
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-7453
dc.language.isoen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherMAILLARD reactionen
dc.subject.othera-dicarbonyl compoundsen
dc.subject.othercolour formationen
dc.subject.otherkineticsen
dc.titleSimplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compoundsen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber8
dcterms.bibliographicCitation.doi10.2202/1556-3758.1250
dcterms.bibliographicCitation.issue4
dcterms.bibliographicCitation.journaltitleInternational journal of food engineeringen
dcterms.bibliographicCitation.originalpublishernameDe Gruyteren
dcterms.bibliographicCitation.originalpublisherplaceBerlinen
dcterms.bibliographicCitation.volume3
tub.accessrights.dnbdomain
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinde

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