Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method

Sun B. G., . and Yu A. N., . and Liu Y. P., . and Tian H. Y., . and Yang Y., . Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method. pp. 566-575. ISSN 22317546

The formation kinetics of browning products (BPs) derived from the self-degradation of L-ascorbic acid (AA) and the reaction between AA and glycine (Gly) were investigated at pH 6.8 and various other parameters such as temperature time and molar concentration ratio of AA/Gly. The temperature ranged from 110 to 150C the time ranged from 10 to 240 min and the molar concentration ratios of AA to Gly were 4:1 2:1 1:1 1:2 and 1:4. The results suggested that the formation rate of BPs was promoted by increasing the temperature prolonging the time and augmenting the molar ratio of AA. Based on the assumption of a kinetic model and a possible reaction pathway the formation rate of BPs followed a pseudo-first order and the rate was primarily dependent on the consumption of AA. The formation activation energies (Ea) for the BPs were 60.76 and 70.16 kJ/mol with AA/Gly ratios of 4:1 and 1:4 respectively

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(03)%202021/16%20-...

Abstract

The formation kinetics of browning products (BPs) derived from the self-degradation of L-ascorbic acid (AA) and the reaction between AA and glycine (Gly) were investigated at pH 6.8 and various other parameters such as temperature time and molar concentration ratio of AA/Gly. The temperature ranged from 110 to 150C the time ranged from 10 to 240 min and the molar concentration ratios of AA to Gly were 4:1 2:1 1:1 1:2 and 1:4. The results suggested that the formation rate of BPs was promoted by increasing the temperature prolonging the time and augmenting the molar ratio of AA. Based on the assumption of a kinetic model and a possible reaction pathway the formation rate of BPs followed a pseudo-first order and the rate was primarily dependent on the consumption of AA. The formation activation energies (Ea) for the BPs were 60.76 and 70.16 kJ/mol with AA/Gly ratios of 4:1 and 1:4 respectively

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Item Type:	Article
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	Glycine (genus)
AGROVOC Term:	Experimental design
AGROVOC Term:	Analytical methods
AGROVOC Term:	Nonenzymic browning
AGROVOC Term:	Browning reaction
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9913

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