Evaluation of Kinetic Parameters for a Glucose-Lysine Maillard Reaction
Document Type
Article
Date of Original Version
1-1-1984
Abstract
Glucose-lysine Amadori compounds were prepared by eluting refluxed reaction products through a Dowex 50W-X4 column by using 0.2 M pyridine-acetic acid buffer of pH 4.25 and confirmed by an Avicel TLC. The kinetics of the formation of Amadori compounds (monofructosyllysine, MFL; difructosyllysine, DFL) and brown pigment were studied with respect to temperature and pH under closed and isothermal conditions. Amadori compounds were formed at an exponential rate while showing a pseudo-first-order degradation of lysine in the presence of excess glucose. One-hour refluxing in metanol reduced 50% of lysine without an apparent pigment formation. A breakpoint for the pH-dependent reaction rate for the formation of MFL, DFL, and pigment was found to be at pH 6 at all temperatures studied. The pH dependency of the reaction rate was decreased with an increase in reaction temperature. Computed Ea ranged from 8.5 to 5.7, 11.5 to 6.3, and 18.0 to 5.1 kcal mol−1 for MFL, DFL, and pigment, respectively, at pH 4-7. © 1984, American Chemical Society. All rights reserved.
Publication Title, e.g., Journal
Journal of Agricultural and Food Chemistry
Volume
32
Issue
2
Citation/Publisher Attribution
Lee, Chong M., Bonni Sherr, and Young Nam Koh. "Evaluation of Kinetic Parameters for a Glucose-Lysine Maillard Reaction." Journal of Agricultural and Food Chemistry 32, 2 (1984). doi: 10.1021/jf00122a049.