Journal of Food Science · 1991 · 25 citations · 16 references
Life SciencesBiochemistryZoologyFood ChemistryLyophilizationProtein BiochemistryAmino Acid ChemistryAmino Acid CompositionAmino Acid PropertiesEnzymatic BrowningEnzyme KineticsFood Browning ReactionsActivation EnergyAmino Acid KineticsAmino AcidsProtein BrowningTemperature EffectsThermal BrowningWater Activity ChangesWater Activity Effects On Browning
ABSTRACT At constant temperatures (5 to 45°C) browning rate patterns of 22 amino acids, induced during dehydration in presence of glucose and celite, pH 6.4, Aw 0.60 to 0.85, were classified into three types: 1. (lysine, histidine, and glycine) showed high rates over a broad a w range. 2. (Cysteine and methionine) had intermediate browning rates and a pattern of multiple maxima. 3. Amino acids (glutamine, valine and tryptophan) had low browning rates and showed a single sharp browning maximum. Squid mantle had broad browning maxima over the intermediate a range resembling type 1, which comprised 75% of the total free amino acids in squid. Browning of squid was accelerated at ≥ 23°C, with a w 0.60 to 0.90. Activation energy of the model systems was 10 to 35 kcal/mole, and Q10 were 1 to 8.
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Water activity: Theory and applications to food
D.A. Ledward · Meat Science · 1987 · 361 citations
Maillard Browning of Common Amino Acids and Sugars
Samy H. Ashoor, J. B. ZENT · Journal of Food Science · 1984 · 338 citations