Abstract
Liquid model systems containing varying concentrations of glucose and glycine in a 0.1 M phosphate buffer at pH 7.0 were stored at 37 °C. Formation of brown pigments and fluorescent compounds as well as the loss of glucose and glycine was monitored over time. Glucose and glycine loss individually followed first-order kinetics and second order overall, as predicted mechanistically. Amino acid loss went into a no-loss period, as expected mechanistically from Bodenstein steady-state kinetics. The rate of browning and fluorescence formation followed pseudo-zero-order kinetics after an induction period and increased when either reactant concentration was increased with the other remaining constant up to a certain level.
Original language | English (US) |
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Pages (from-to) | 707-713 |
Number of pages | 7 |
Journal | Journal of agricultural and food chemistry |
Volume | 40 |
Issue number | 5 |
DOIs | |
State | Published - May 1 1992 |