ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The kinetic behavior of the Maillard reaction between D-glucose and glycine is discussed, and apparent rate constants–kl, from the induction period of the reaction, and Ka. t, from the steady-phase formation of melanoidins– are estimated. The free energies of activation for two steps with corresponding rate constants K1 and ka t are respectively found to be 26.5 and 26.1 kcal mole-1. Both steps have unfavorable negative entropy of activation. The overall rate expression is〈displayedItem type="mathematics" xml:id="mu1" numbered="no"〉〈mediaResource alt="image" href="urn:x-wiley:00221147:JFDS906:JFDS_906_mu1"/〉where I represents intermediates, g and G respectively glycine and glucose, B the brown products, and k's the rate constants. On the basis of kinetic considerations, hydroxymethyl furfural is ruled out as a major intermediate in the Maillard reaction.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb03269.x
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