Maillard Browning Kinetics in a Liquid Model System

Wendy M. Baisier, Theodore P. Labuza

Research output: Contribution to journalArticlepeer-review

166 Scopus citations

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 languageEnglish (US)
Pages (from-to)707-713
Number of pages7
JournalJournal of agricultural and food chemistry
Volume40
Issue number5
DOIs
StatePublished - May 1 1992

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