文章基本信息

标题：The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models
本地全文：下载
作者：Dede R Adawiyab ; S T Soekarto ; P Hariyadi 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2005
卷号：16
期号：3
页码：222
DOI：10.6066/505
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%. 15.93% and 23.99%) and storage temperatures (30, 55 and 700C). The non-enzymatic browning reaction was detected from brown color intensity measured by spechtrophotometer and colorimetric methods. The non-enzymatic browning reaction or food model follow pseudo-zero order reaction, suggesting that browning reaction occurred at moisture content above monolayer zone. T-Tg (T storage - Tg prediction) and reaction rate constant (k) plots showed that browning reaction occurred at temperature around glass transition and increased significantly at 150 above Tg of casein. Tapioca starch in the food model was under glassy condition. The mobility of substrate increased and diffused at amorphous matrix. Keywords : glass transition, non-enzymatic browning, glassy, amorphous