Influence of salts, amino acids and urea on the non-enzymatic browning of the protein-sugar system

Abstract

Solution, gel and powder mixtures of food model systems were studied for the non-enzymatic browning reaction with or without the potential browning inhibitors sodium chloride, ammonium chloride, glutamic acid, aspartic acid, cysteine and urea at buffer pH7 under thermal processing treatment. The absorbances (A420) of available lysine, and sugar were determined. The effect of potential browning inhibitor was dependent on the lysine: glucose ratio, temperature, time and food model system. The rate of the non-enzymatic browning reaction, and loss of lysine in the lysine-glucose solutions treated with cysteine, urea or NH4Cl was greatly decreased during heat treatment at 80°C for 180 h, while in the caseinate-glucose gel model system mixed with aspartic acid, urea or cysteine, the brown colour which occurred at 100°C for 2 h was strongly inhibited. The browning inhibition was also consistent in the model powder systems mixed with 1% (w/w) urea or 0·5% (w/w) sodium chloride and 0·5% (w/w) ammonium chloride subjected to different water activities of storage at 30°C for 8 weeks. © 1990.

Source or Periodical Title

Food Chemistry

ISSN

3088146

Page

251-260

Document Type

Article

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