Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method

被引：0
作者：
Yang, Y. [1 ]
Yu, A. N. [1 ]
Sun, B. G. [2 ]
Liu, Y. P. [2 ]
Tian, H. Y. [2 ]
机构：
[1] Hubei Minzu Univ, Sch Chem & Environm Engn, Enshi 445000, Hubei, Peoples R China
[2] Beijing Technol & Business Univ, Beijing Key Lab Flavour Chem, Beijing 100048, Peoples R China
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2021年 / 28卷 / 03期
基金：
中国国家自然科学基金;
关键词：
L-ascorbic acid; glycine; non-enzymatic browning reaction; kinetics; MAILLARD REACTION-PRODUCTS; DEGRADATION KINETICS; ANTIOXIDANT ACTIVITY; MODEL; GLUCOSE; SUGAR; ACRYLAMIDE; STORAGE; FOOD;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The formation kinetics of browning products (BPs) derived from the self-degradation of L-ascorbic acid (AA) and the reaction between AA and glycine (Gly) were investigated at pH 6.8 and various other parameters, such as temperature, time, and molar concentration ratio of AA/Gly. The temperature ranged from 110 to 150 degrees C, the time ranged from 10 to 240 min, and the molar concentration ratios of AA to Gly were 4:1, 2:1, 1:1, 1:2, and 1:4. The results suggested that the formation rate of BPs was promoted by increasing the temperature, prolonging the time, and augmenting the molar ratio of AA. Based on the assumption of a kinetic model and a possible reaction pathway, the formation rate of BPs followed a pseudo-first order, and the rate was primarily dependent on the consumption of AA. The formation activation energies (Ea) for the BPs were 60.76 and 70.16 kJ/mol with AA/Gly ratios of 4:1 and 1:4, respectively. (C) All Rights Reserved
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收藏
页码：566 / 575
页数：10
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