Kinetics Modelling on Malliard Reaction of Sugars with Amino Acids in Apple Juice
WU Shao-Xiong
GUO Si-Yuan
LI Lin
YIN Jian-Zhong
Abstract：Maillard reaction is important for its effect on apple juice quality during heat processing. In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study. In this paper, a kinetic model was developed for the reaction among major sugars and amino acids in apple juice. A major guidance for understanding the mechanism of Maillard reaction in apple juice was given. To describe the quantitative changes of reaction and to predict the changes from certain time and temperature effects, the nonenzymatic browning of apple juice was discussed with the knowledge of kinetics.
Keywords：kinetics modellingMaillrd reactionapple juicenonenzymatic browning
Publication Date：2008-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 204-209,219 )