Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

Ajandouz, El Hassan; Desseaux, Véronique; Tazi, Sanaa; Puigserver, Antoine

doi:10.1016/j.foodchem.2007.09.062

Cited by 157 publications

(90 citation statements)

References 36 publications

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“…High temperature increases reaction rates and changes the pattern of the Maillard reaction (Saeki 1997). Ajandouz et al (2008) reported that higher temperature increased the rate of the Maillard reaction. Klensporf and Jeleń (2008) proposed that the most significant effect on the desired sensory attributes of oat flakes was formed during the drying process.…”

Section: Resultsmentioning

confidence: 99%

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Arsa

Theerakulkait

2014

J Food Sci Technol

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The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoalike aroma intensities than RBPC (p≤0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powderlike aroma intensities than LRBPH (p≤0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p≤0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC.

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Section: Resultsmentioning

confidence: 99%

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Arsa

Theerakulkait

2014

J Food Sci Technol

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“…The possible reason might be that casein is easily to form a network structure in acidic condition and more free amino groups exposed to react with lactose (Stanciuc et al, 2010). The complex composition of skim milk powder and the electrostatic interactions occurring in the micelle structures of casein might disturb the MR in skim milk powder (Ajandouz et al, 2008), then showed a lower DPPH radical-scavenging activity.…”

Section: Resultsmentioning

confidence: 99%

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Zhang

Wang

et al. 2014

FSTR

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“…For Maillard reaction and caramelization, temperature plays an important role in the reaction course (Ajandouz et al, 2008;Martins and Van Boekel, 2001). Usually the accumulation of HMF rises with the temperature increase, but the reverse may take place when the temperature increases to be quite high like 300°C.…”

Section: Extrinsic Factors Influencing Hmf Formationmentioning

confidence: 99%

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

Gao¹,

Wen²,

Chen³

2015

Afr. J. Trad. Compl. Alt. Med.

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Background: Chinese herbal medicines (CHMs) must be processed before being prescribed to patients. During the processing, some CHMs became brown and as such 5-hydroxymethyl furfural (HMF) generated. Increasing attention is being paid to the safety and effectiveness of HMF. Methods: This paper summarized previous and recent reports on HMF formation, its presence in CHMs, its metabolism and bioactivities, together with its implications for CHMs. Results: HMF had been detected in 41 CHMs, and increased by about 12~1200 times after heat processing in some CHMs. Current data showed that HMF has limited genotoxicity but various bioactivities, such as anti-oxidative, anti-apoptotic, anti-inflammatory, anti-hypoxic, anti-microbial, and inhibiting sickling of red blood cells. Conclusion: Accumulation of HMF during heat processing of CHMs indicates that Maillard reaction and caramelization occurred. The other products of the two browning reactions deserve more attention in the following investigations on heat processed CHM.

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Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

Cited by 157 publications

References 36 publications

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

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