Dataset Information
Brands2002 - Monosaccharide-casein systems
Ontology highlight
ABSTRACT: A kinetic model of the Maillard reaction occurring in heated monosaccharide-casein system. This model is described in the article: 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 identifiedby: MODEL8177704759 . To cite BioModels Database, please use: BioModels Database: An enhanced, curated and annotated resourcefor published quantitative kinetic models . To the extent possible under law, all copyright and related orneighbouring rights to this encoded model have been dedicated to the publicdomain worldwide. Please refer to CC0 Public DomainDedication for more information.
ORGANISM(S): cellular organisms
SUBMITTER: Lucian Smith
PROVIDER: MODEL8177704759 | biostudies-other |
SECONDARY ACCESSION(S): 12405768
REPOSITORIES: biostudies-other
Publications
Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model.
Journal of agricultural and food chemistry 20011001 10
The Maillard reaction is important during the heating and processing of foods for its contribution to food quality. To control a reaction as complex as the Maillard reaction, it is necessary to study the reactions of interest quantitatively. In this paper the main reaction products in monosaccharide-casein systems, which were heated at 120 degrees C and pH 6.7, were identified and quantified, and the reaction pathways were established. The main reaction routes were (i) sugar isomerization, (ii) ...[more]
