Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China.
Food Chem. 2018 Dec 15;269:628-637. doi: 10.1016/j.foodchem.2018.07.053. Epub 2018 Jul 10.
A kinetic model for a high-intensity ultrasound-assisted Maillard reaction model system of d-glucose and glycine was proposed; activation energy (Ea) for each reaction step was calculated. Results showed that the generation of dicarbonyl compounds was significantly promoted by high-intensity ultrasound (e.g. Ea values for 1-deoxyglucosone were 60.9 ± 9.7 kJ mol and 105.5 ± 9.9 kJ mol in ultrasonic and thermal Maillard reaction, respectively), which resulted in a significantly higher concentration of colored and volatile Maillard reaction products generated in ultrasound-assisted Maillard reaction compared with that in thermal Maillard reaction. However, as a competitive reaction, the isomerization of d-glucose was suppressed and required significantly higher Ea values in ultrasound-assisted Maillard reaction (100.8 ± 6.2 kJ mol) compared with that in thermal Maillard reaction (84.2 ± 5.7 kJ mol). These finding may be attributed to an extremely high temperature and pressure environment, despite of being only momentarily, generated by high-intensity ultrasound.
提出了一种高强度超声辅助葡萄糖-甘氨酸美拉德反应模型体系的动力学模型；计算了各反应步骤的活化能（Ea）。结果表明，高强度超声显著促进了二羰基化合物的生成（例如，1-脱氧葡萄糖酮在超声和热美拉德反应中的 Ea 值分别为 60.9±9.7 kJ/mol 和 105.5±9.9 kJ/mol），导致超声辅助美拉德反应中产生的有色和挥发性美拉德反应产物的浓度显著高于热美拉德反应。然而，作为一种竞争反应，葡萄糖的异构化受到抑制，并且在超声辅助美拉德反应中需要更高的 Ea 值（100.8±6.2 kJ/mol），而在热美拉德反应中则需要更低的 Ea 值（84.2±5.7 kJ/mol）。这些发现可能归因于高强度超声瞬间产生的极高温度和压力环境。
