Kinetic Analysis of Model Maillard Reaction System Subjected to Pulsed Electric Field

摘要：

The kinetics of changes in color formation, pH decline and antioxidant activity as assessed by scavenging radical in model Maillard reaction induced by pulsed electric field were investigated in this paper. Glucose-glycine aqueous solutions (pH 9.0) were subjected to pulsed electric field treatment at different electric intensity (of 10-50 kV/cm, respectively) and treatment time. Results showed that color formation and radical-scavenging ability followed zero-order and first-order kinetics, however, glucose degradation and pH decline followed adequately first-order kinetics. These results demonstrated the first-order kinetics was a much more reasonable model to fit the Maillard reaction promoting by pulsed electric field.

关键词： pulsed electric field Maillard reaction kinetics radical-scavenging ability

作者: Zhonghe WANG Jun WANG Shoujun GUO Shujuan YU

作者单位: Department of Biology Hanshan Normal University Chaozhou, China College of Light Industry and Food Science South China University of Technology Guangzhou, China

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 783-786

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）