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Brands2002 - Monosaccharide-casein systems

ABSTRACT: Brands2002 - Monosaccharide-casein systems A kinetic model of the Maillard reaction occurring in heated monosaccharide-casein system. This model is described in the article: Kinetic modeling of reactions in heated monosaccharide-casein systems. Brands CM, van Boekel MA Journal of Agricultural and Food Chemistry. 2002, 50(23):6725-6739 Abstract: In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were studied regarding their effect on the reaction kinetics. This study has shown the power of multiresponse modeling for the unraveling of complicated reaction routes as occur in the Maillard reaction. The iterative process of proposing a model, confronting it with experiments, and criticizing the model was passed through four times to arrive at a model that was largely consistent with all results obtained. A striking difference was found between aldose and ketose sugars as suggested by the modeling results: not the ketoses themselves but only their reaction products were found to be reactive in the Maillard reaction. This model is hosted on BioModels Database and identified by: MODEL8177704759 . To cite BioModels Database, please use: BioModels Database: An enhanced, curated and annotated resource for published quantitative kinetic models . To the extent possible under law, all copyright and related or neighbouring rights to this encoded model have been dedicated to the public domain worldwide. Please refer to CC0 Public Domain Dedication for more information.

SUBMITTER: Harish Dharuri

PROVIDER: BIOMD0000000052 | BioModels | 2024-09-02

REPOSITORIES: BioModels

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			Action	DRS
	BIOMD0000000052?filename=BIOMD0000000052-biopax2.owl	Owl
	BIOMD0000000052?filename=BIOMD0000000052-biopax3.owl	Owl
	BIOMD0000000052?filename=BIOMD0000000052-matlab.m	Other
	BIOMD0000000052?filename=BIOMD0000000052-octave.m	Other
	BIOMD0000000052?filename=BIOMD0000000052.m	Other

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Kinetic modeling of reactions in heated monosaccharide-casein systems.

Brands Carline M J CM van Boekel Martinus A J S MA

Journal of agricultural and food chemistry 20021101 23

In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were stud ...[more]

PMID: 12405768

Publication: 1/2

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Project description:This a model from the article: Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part II--kinetic analysis. Martins SI, Van Boekel MA. Carbohydr Res2003 Jul;338(16):1665-78. 12873422, Abstract: A kinetic model for N-(1-deoxy-Image -fructos-1-yl)-glycine (DFG) thermal decomposition was proposed. Two temperatures (100 and 120 °C) and two pHs (5.5 and 6.8) were studied. The measured responses were DFG, 3-deoxyosone, 1-deoxyosone, methylglyoxal, acetic acid, formic acid, glucose, fructose, mannose and melanoidins. For each system the model parameters, the rate constants, were estimated by non-linear regression, via multiresponse modelling. The determinant criterion was used as the statistical fit criterion. Model discrimination was performed by both chemical insight and statistical tests (Posterior Probability and Akaike criterion). Kinetic analysis showed that at lower pH DFG 1,2-enolization is favoured whereas with increasing pH 2,3-enolization becomes a more relevant degradation pathway. The lower amount observed of 1-DG is related with its high reactivity. It was shown that acetic acid, a main degradation product from DFG, was mainly formed through 1-DG degradation. Also from the estimated parameters 3-DG was found to be the main precursor in carbohydrate fragments formation, responsible for colour formation. Some indication was given that as the reaction proceeded other compounds besides DFG become reactants themselves with the formation among others of methylglyoxal. The multiresponse kinetic analysis was shown to be both helpful in deriving relevant kinetic parameters as well as in obtaining insight into the reaction mechanism. Model was intially tested in Jarnac. The model was recently updated on 9th July 2010. The reference publication has reported two models M1 and M2, where the parameter values are given for conditions A) 100oC, pH5.5, B) 120oC, pH5.5, C) 100oC, pH6.8 and D) 120oC, pH6.8. This model corresponds to the model M2 with condition 100oC, pH6.8 The model reproduces Figure 6 of the reference publication. The curation figure was recently added This model originates from BioModels Database: A Database of Annotated Published Models. It is copyright (c) 2005-2010 The BioModels Team.For more information see the terms of use.To cite BioModels Database, please use Le Novère N., Bornstein B., Broicher A., Courtot M., Donizelli M., Dharuri H., Li L., Sauro H., Schilstra M., Shapiro B., Snoep J.L., Hucka M. (2006) BioModels Database: A Free, Centralized Database of Curated, Published, Quantitative Kinetic Models of Biochemical and Cellular Systems Nucleic Acids Res., 34: D689-D691.