Temperature Influence on Acetyllysine Interaction with Glucose in Model Systems due to Maillard Reaction
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
Pagination or Media Count:
The interaction between N-alpha-acetyllysine and glucose was investigated in a dry cellulose matrix 1.8 moisture at 40, 50 and 60 deg C and a sub w 0.19-0.21. The loss in acetyllysine in 6 days at those temperatures was 22, 54, and 79, respectively. The degradation data more clearly fit a double exponential function AeBX CeDX than the first order function, AeBx. An estimate of the activation energy of 36 kcal mol and a Ql0 of 5.5 was computed from second order rate constants for acetyllysine and glucose degradation. The increase in color followed zero order kinetics and indicated an activation energy of 44 kcalmol for the presumed third phase of the Maillard reaction in the solid state.
- Food, Food Service and Nutrition