Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

Food Chem. 2016 Nov 15:211:892-902. doi: 10.1016/j.foodchem.2016.05.150. Epub 2016 May 24.

Abstract

The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hydroxymethyl-2-furfural, glyoxal, methylglyoxal and diacetyl concentrations were determined to form a multiresponse kinetic model for isomerisation and degradation reactions of glucose. Degradation of Amadori product mainly produced 1-deoxyglucosone. Formation of 3-deoxyglucosone proceeded directly from glucose and also Amadori product degradation. Glyoxal formation was predominant from glucosone while methylglyoxal and diacetyl originated from 1-deoxyglucosone. Formation of 5-hydroxymethyl-2-furfural from fructose was found to be a key step. Multi-response kinetic modelling of Maillard reaction and caramelisation simultaneously indicated quantitatively predominant parallel and consecutive pathways and rate limiting steps by estimating the reaction rate constants.

Keywords: 1-Deoxyglucosone (PubChem CID: 11228966); 3-Deoxyglucosone (PubChem CID: 114839); 5-Hydroxymethyl-2-furfural (PubChem CID: 237332); Caramelization; Diacetyl (PubChem CID: 650); Glucose degradation; Glucosone (PubChem CID: 159630); Glyoxal (PubChem CID: 7860); Maillard reaction; Methylglyoxal (PubChem CID: 880); Multi-response kinetic modelling; d-Fructose (PubChem CID: 5984); d-Glucose (PubChem CID: 5793); α-Dicarbonyl compounds.

MeSH terms

  • Flour / analysis*
  • Glucose / metabolism*
  • Kinetics
  • Maillard Reaction
  • Triticum / metabolism*

Substances

  • Glucose