Maillard reaction as influenced by buffer type and concentration

Food Chemistry

Volumn 59, Issue 1, 1997, Pages 143-147

  Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BUFFER; CITRIC ACID; GLYCINE; PHOSPHATE;

ARTICLE; FOOD INDUSTRY; GLYCATION; PH;

EID: 0031148656     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00257-9     Document Type: Article

References (33)

1. Apriyantono, A. & Ames, J. M. (1993). Xylose-lysine model systems: the effect of pH on the volatile reaction products. J. Sci. Food Agric., 61, 477-484.
2. Ashoor, S. H. & Zent, J. B. (1984). Maillard browning of common amino acids and sugars. J. Food Sci., 49, 1206-1207.
3. Baisier, W. M. & Labuza, T. P. (1992). Maillard browning kinetics in a liquid model system. J. Agric. Food Chem., 40, 707-713.
4. Barnes, H. L., Helgeson, H. C. & Ellis, A. J. (1966). Ionization constants in aqueous solutions. In Handbook of Physical Constants, ed. S. P. Clark, Jr. The Geological Society of America, Inc., New York, pp. 401-413.
5. Bell, L. N. (1995). Kinetics of nonenzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition. Food Res. Intl, 28, 591-597.
6. Bell, L. N. & Wetzel, C. R. (1995). Aspartame degradation in solution as impacted by buffer type and concentration. J. Agric. Food Chem., 43, 2608-2612.
7. Buera, M. P. & Karel, M. (1995). Effect of physical changes on the rates of nonenzymatic browning and related reactions. Food Chem., 28, 359-365.
8. Bunn, H. F. & Higgins, P. J. (1981). Reaction of monosaccharides with proteins: possible evolutionary significance. Science, 213, 222-224.
9. Burton, H. S. & McWeeny, D. J. (1963). Non-enzymatic browning reactions: consideration of sugar stability. Nature, 197, 266-268.
10. Clever, H. L. (1968). The ion product constant of water. J. Chem. Educ., 45, 231-235.
11. Eichner, K. & Karel, M. (1972). The influence of water content and water activity on the sugar-amino browning in model systems under various conditions. J. Agric. Food Chem., 20, 218-223.
12. Feather, M. S. & Nelson, D. (1984). Maillard polymers derived from D-glucose, D-fructose, 5-(hydroxymethyl)-2-furaldehyde, and glycine and methionine. J. Agric. Food Chem., 32, 1428-1432.
13. Finot, P. A., Aeschbacher, H. U., Hurrell, R. F. & Liardon, R. (1990). The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhäuser Verlag, Basel, Switzerland.
14. Fujimaki, M., Namiki, M. & Kato, H. (1986). Amino-Carbonyl Reactions in Food and Biological Systems. Elsevier, Amsterdam.
15. Hodge, J. E. (1953). Chemistry of browning reactions in model systems. J. Agric. Food Chem., 1, 928-943.
16. Karmas, R., Buera, M. P. & Karel, M. (1992). Effect of glass transition on rates of nonenzymatic browning in food systems. J. Agric. Food Chem., 40, 873-879.
17. Karmas, R. & Karel, M. (1994). The effect of glass transition on Maillard browning in food models. In Maillard Reactions in Chemistry, Food and Health, ed. T. P. Labuza, G. A. Reineccius, V. M. Monnier, J. O'Brien & J. W. Baynes. The Royal Society of Chemistry, Cambridge, England, pp. 182-187.
18. Labuza, T. P. (1984). Application of chemical kinetics to deterioration of foods. J. Chem. Educ., 61, 348-358.
19. Labuza, T. P. & Kamman, J. F. (1983). Reaction kinetics and accelerated tests simulation as a function of temperature. In Computer-Aided Techniques in Food Technology, ed. I. Saguy. Marcel Dekker, Inc., New York, pp. 71-115.
20. Labuza, T. P. & Massaro, S. (1990). Browning and amino acid loss in model total parenteral nutrition solutions. J. Food Sci., 55, 821-826.
21. Labuza, T. P., Reineccius, G. A., Monnier, V. M., O'Brien, J. & Baynes, J. W. (1994) Maillard Reactions in Chemistry, Food and Health. The Royal Society of Chemistry, Cambridge, England.
22. Lee, C. M., Sherr, B. & Koh, Y. (1984). Evaluation of kinetic parameters for a glucose-lysine Maillard reaction. J. Agric. Food Chem., 32, 379-382.
23. Lento, H. G., Underwood, J. C. & Willits, C. O. (1960). Browning of sugar solutions. IV. The effect of pH on the volatile products of reducing sugars. Food Res., 25, 750-756.
24. Pomeranz, Y., Johnson, J. A. & Shellenberger, J. A. (1962). Effect of various sugars on browning. J. Food Sci., 27, 350-354.
25. Potman, R. P. & van Wijk, T. A. (1989). Mechanistic studies of the Maillard reaction with emphasis on phosphate-mediated catalysis. In Thermal Generation of Aromas, ed. T. H. Parliament, R. J. McGorrin, & C.-T. Ho. American Chemical Society, Washington, D. C., pp. 182-195.
26. Saunders, J. & Jervis, F. (1966). The role of buffer salts in nonenzymatic browning. J. Sci. Food Agric., 17, 245-249.
27. Underwood, J. C., Lento, H. G. Jr & Willits, C. O. (1959). Browning of sugar solutions. 3. Effect of pH on the color produced in dilute glucose solutions containing amino acids with the amino groups in different positions in the molecule. Food Res., 24, 181-184.
28. Waller, G. R. & Feather, M. S. (1983). The Maillard Reaction in Foods and Nutrition. American Chemical Society, Washington, D.C.
29. Warmbier, H. C., Schnickles, R. A. & Labuza, T. P. (1976). Effect of glycerol on nonenzymatic browning in a solid intermediate moisture model food system. J. Food Sci., 41, 528-531.
30. Warmbier, H. C., Schnickles, R. A. & Labuza, T. P. (1976). Nonenzymatic browning kinetics in an intermediate moisture model system: effect of glucose to lysine ratio. J. Food Sci., 41, 981-983.
31. Willits, C. O., Underwood, J. C., Lento, H. G. Jr & Ricciuti, C. (1958). Browning of sugar solutions. I. Effect of pH and type of amino acid in dilute sugar solutions. Food Res., 23, 61-67.
32. Wolfrom, M. L., Kashimura, N. & Horton, D. (1974). Factors affecting the Maillard browning reaction between sugars and amino acids - studies on the nonenzymatic browning of dehydrated orange juice. J. Agric. Food Chem., 22, 796-800.
33. Wolfrom, M. L., Kolb, D. K. & Langer, A. W. Jr (1953). Chemical interactions of amino compounds with sugars VII. pH dependency. J. Am. Chem. Soc., 75, 3471-3473.