期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 64, 期 32, 页码 6333-6342出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b01862
关键词
caramelization; 3-deoxyglucosone; alpha-dicarbonyl compounds; glucose degradation; 5-hydroxymethyl-2-furfural; multiresponse kinetic modeling; sodium chloride
This study aimed to investigate the kinetics of alpha-dicarbonyl compound formation in glucose and glucose-sodium chloride mixture during heating under caramelization conditions. Changes in the concentrations of glucose, fructose, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hyciroXymethyl-2-furfural (HMF), glyoxal, methylglyoxal, and diacetyl were determined. A comprehensive reaction network was built, and the multiresponse model was compared to the experimentally observed data. Interconversion between-ghicose and fructose became 2.5 times faster in the presence of NaCl at 180 and 200 degrees C. The effect of NaCl on the rate constants of alpha-dicarbonyl compound formation varied across the precursor and the compound itself and temperature. A decrease in rate constants of 3-deoxyglucosone and 1-deoxyglucosone formations by the presence of NaCl was observed. HMF formation was revealed to be mainly via isomerization to fructose and dehydration over cyclic intermediates, and the rate constants increase 4-fold in the presence of NaCl.
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