𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of pressure on processes modelling the Maillard reaction

✍ Scribed by Neil S. Isaacs; Mark Coulson

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
379 KB
Volume
9
Category
Article
ISSN
0894-3230

No coin nor oath required. For personal study only.

✦ Synopsis

The Maillard reaction between tryptophan and glucose or xylose was studied as a function of pressure. Using model reactions, volumes of activation for the formation of the intermediate imine and the Amadori rearrangement and for the decomposition of the aminoketose were measured as -14, 8 and 17 cm'mol-', respectively. Pressure therefore accelerates the initial reactions but retards the formation of the final heterocyclic products and melanoidins. Oxygen was found to accelerate the latter reaction.

πŸ“œ SIMILAR VOLUMES

The Effect of Pressure on Organic Reacti
The Effect of Pressure on Organic Reactions
✍ Frank-Gerrit KlΓ€rner; Frank Wurche πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 347 KB πŸ‘ 1 views
The Effect of Pressure on Retro Diels–Al
The Effect of Pressure on Retro Diels–Alder Reactions
✍ Frank-Gerrit KlΓ€rner; Volker Breitkopf πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 333 KB πŸ‘ 1 views

The activation and reaction volumes (βˆ†V /βˆ†V) were showing negative volumes of activation (βˆ†V Ο½ 0) whereas the others are slightly retarded (βˆ†V ΟΎ 0). From the analysis determined for the retro Diels-Alder reactions of the parent dihydrobarrelene 1a, its 2-cyano derivative 1b, the exo and of the volum

Study of the Maillard reaction in model
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment
✍ Sensidoni, Alessandro; Peressini, Donatella; Pollini, Claudio M πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 178 KB πŸ‘ 1 views

Non-enzymatic browning (NEB) due to the Maillard reaction (MR) was studied in a closed starch/glucose/lysine model system (20 g kg-1 glucose, 10 g kg-1 lysine) in order to analyse conditions favouring reactivity during an industrial process of pasta VHT (very high temperature) thermal treatment. The