AI Summary & Key Takeaways
AI InsightResults proved that between the temperatures 323-363 K, the reactivity of sugars under examination towards lysine in the Maillard reaction decreased in the order fructose, glucose and lactose.
📌 3 Key Takeaways
Abstract
The extent of nonenzymatic browning in the model systems lysine-glucose, lysine-fructose and lysine-lactose was measured at temperatures 323, 333, 343 and 363 K spectrophotometrically. In each system, browning followed zero-order kinetics. The calculated activation energies were 116.6, 153.1 and 162.5 kJmol-1 for lysine-fructose, lysine-glucose and lysine-lactose systems, respectively. Results proved that between the temperatures 323-363 K, the reactivity of sugars under examination towards lysine in the Maillard reaction decreased in the order fructose, glucose and lactose.
Özet
Lisin-glukoz, lisin-fruktoz ve lisin-laktoz model sistemlerinin 323, 333, 343, 353 ve 363 K’deki enzimsiz kararma tepkimeleri her model sistemde sıfır derce kinetiği gösterdi. Aktivasyon enerjileri lisin-fruktoz sistemi için 116.6 kJmol-1, lisin-glukoz sistemi için 153.1 kJmol-1 ve lisin-laktoz sistemi için 162.5 kJmol-1 olarak hesaplandı. Sonuçlar 323-363 K arasında, lisin ile olan Maillard tepkimesinde şeker reaktivitesinin fruktoz, glukoz ve laktoz sırasıyla azaldığını gösterdi.