Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning
The non-enzymatic browning (NEB) reaction is one of the most important chemical reactions that occur in foods during heating and storage. The NEB rate is known to be affected by physico-chemical factors such as concentration and the chemical nature of the reactants, pH, relative humidity, temperature, and time of heating (Labuza and Baisier, 1992). In dehydrated systems, NEB is a diffusion limited reaction, due to mobility restrictions of the reactants; therefore, it can also be affected by the glass transition (Buera and Karel, 1995). Although there are many ways in which water can influence the kinetics of the reaction, some of these influences have been neglected. It is also important to note that water, being a product of the NEB reaction, acts as an inhibitor (Acevedo et al., 2004; 2006). Thus, the purpose of the present work was to analyze the combined effects of several water–solids interactions and the structural properties of model systems on the NEB rate, and the counteracting effects of water as an inhibitor of the browning reaction and its compromise with the solid matrix.
KeywordsSorption Property Gray Zone Structural Collapse Wheat Starch Supercooled State
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