F. Gogus et al., KINETICS OF MAILLARD REACTIONS BETWEEN THE MAJOR SUGARS AND AMINO-ACIDS OF BOILED GRAPE JUICE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 196-200
Model systems were employed to determine the reactivities of major sug
ars, fructose and glucose, and amino acids, glutamine and arginine, fo
und in the accumulation of 5-hydroxymethyl furfural (HMF) in grape jui
ce, and brown pigment formation (BPF) at 55, 65, and 75 degrees C over
ten days at pH 3.5. Fructose was found to be more reactive than gluco
se in both HMF accumulation and BPF at all temperatures. With fructose
as substrate, glutamine was more reactive than arginine, but with glu
cose, arginine was found to be more reactive than glutamine under the
same conditions. Reaction order was 0.5 for both HMF accumulation and
BPF. Rate constants for HMF accumulation and BPF were determined by us
ing a non-linear equation with an n value of 0.5. Analysis of variance
(ANOVA) was performed to determine any significant difference between
the rate constants of amino acid and sugar determined at varying temp
erature. Results of ANOVA indicated that the temperature is the most i
mportant parameter.