Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278 M were incubated at 60, 75, and 90 degrees C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly down with a logarithm-ordered kinetics on galactose concentration; and anti-oxidative activity reduced linearly with a first-ordered kinetics on galactose concentration. The values of Q(10) and activation energy ranged from 1.98 to 2.00 and from 68.8 to 69.5 kJ/mol, respectively, for these three properties. (c) 2007 Elsevier Ltd. All rights reserved.