Kawai Kiyoshi, Hagiwara Tomoaki, Takai Rikuo, Suzuki Toru
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
Biosci Biotechnol Biochem. 2004 Nov;68(11):2285-8. doi: 10.1271/bbb.68.2285.
The Maillard Reaction (MR) rate below the glass transition temperature (T(g)) for various model glassy food systems was studied at temperatures between 40 degrees C and 70 degrees C. As a sample, freeze-dried glucose and lysine systems embedded in various glassy matrices (e.g., polyvinylpyrrolodone and trehalose) were used, and the MR rate below the T(g) was compared among the various glassy matrices. The extent of MR was estimated spectrophotometrically from the optical density at 280 nm (OD(280)), and the MR rate (k(280)) was determined as a pseudo zero order reaction rate from the time course of OD(280). Although k(280) was described by the Arrhenius plot, the temperature dependence of k(280) was almost the same and the intercept was different among the matrices. From the comparison of k(280), it was suggested that the MR rate in glassy matrix was affected not only by the T(g), but also by the hydrogen bonding between MR reactants and glassy matrix.
研究了在40℃至70℃之间的温度下，各种模型玻璃态食品体系中低于玻璃化转变温度（T(g)）时的美拉德反应（MR）速率。作为样品，使用了嵌入各种玻璃态基质（如聚乙烯吡咯烷酮和海藻糖）中的冻干葡萄糖和赖氨酸体系，并比较了各种玻璃态基质中低于T(g)时的MR速率。通过在280nm处的光密度（OD(280)）用分光光度法估算MR的程度，并根据OD(280)随时间的变化过程将MR速率（k(280)）确定为拟零级反应速率。尽管k(280)由阿伦尼乌斯图描述，但k(280)的温度依赖性几乎相同，且不同基质间的截距不同。通过对k(280)的比较表明，玻璃态基质中的MR速率不仅受T(g)影响，还受MR反应物与玻璃态基质之间的氢键影响。
