The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems

The modification of Maillard reaction kinetics induced by MgCl2 was evaluated in both liquid and dehydrated model systems with special emphasis on the interactions of the salt with water and/or the sugars. In liquid trehalose systems, browning is accelerated by the presence of MgCl2 due to the incre...

Descripción completa

Detalles Bibliográficos
Autores principales:	Matiacevich, Silvia Beatriz, Santagapita, Patricio Román, Buera, María del Pilar
Publicado:	2010
Materias:	Browning Browning inhibition Fluorescence Maillard reaction MgCl2 Transversal relaxation time magnesium chloride trehalose article chemical modification crystallization differential scanning calorimetry fluorescence analysis glycation hydrolysis proton nuclear magnetic resonance saccharification water content
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v118_n1_p103_Matiacevich http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p103_Matiacevich
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_03088146_v118_n1_p103_Matiacevich
record_format	dspace
spelling	paper:paper_03088146_v118_n1_p103_Matiacevich2023-06-08T15:31:40Z The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar Browning Browning inhibition Fluorescence Maillard reaction MgCl2 Transversal relaxation time magnesium chloride trehalose article chemical modification crystallization differential scanning calorimetry fluorescence analysis glycation hydrolysis proton nuclear magnetic resonance saccharification water content The modification of Maillard reaction kinetics induced by MgCl2 was evaluated in both liquid and dehydrated model systems with special emphasis on the interactions of the salt with water and/or the sugars. In liquid trehalose systems, browning is accelerated by the presence of MgCl2 due to the increased sugar hydrolysis and to the reduction of water mobility caused by the salt (shown by the decrease in 1H NMR relaxation times T2), counteracting the inhibitory effect of water on the reaction. In water restricted trehalose systems, MgCl2 inhibited the Maillard reaction. The salt-sugar interactions, manifested by the delayed sugar crystallization, decreased the reaction rate by affecting the reactivity of reducing sugars. Molecular and supramolecular effects in the presence of MgCl2 have been observed in the present work, and must be taken into account considering high technological interest in finding strategies to either inhibit or enhance the Maillard reaction depending on the application. © 2009 Elsevier Ltd. All rights reserved. Fil:Matiacevich, S.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.d.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v118_n1_p103_Matiacevich http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p103_Matiacevich
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Browning Browning inhibition Fluorescence Maillard reaction MgCl2 Transversal relaxation time magnesium chloride trehalose article chemical modification crystallization differential scanning calorimetry fluorescence analysis glycation hydrolysis proton nuclear magnetic resonance saccharification water content
spellingShingle	Browning Browning inhibition Fluorescence Maillard reaction MgCl2 Transversal relaxation time magnesium chloride trehalose article chemical modification crystallization differential scanning calorimetry fluorescence analysis glycation hydrolysis proton nuclear magnetic resonance saccharification water content Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
topic_facet	Browning Browning inhibition Fluorescence Maillard reaction MgCl2 Transversal relaxation time magnesium chloride trehalose article chemical modification crystallization differential scanning calorimetry fluorescence analysis glycation hydrolysis proton nuclear magnetic resonance saccharification water content
description	The modification of Maillard reaction kinetics induced by MgCl2 was evaluated in both liquid and dehydrated model systems with special emphasis on the interactions of the salt with water and/or the sugars. In liquid trehalose systems, browning is accelerated by the presence of MgCl2 due to the increased sugar hydrolysis and to the reduction of water mobility caused by the salt (shown by the decrease in 1H NMR relaxation times T2), counteracting the inhibitory effect of water on the reaction. In water restricted trehalose systems, MgCl2 inhibited the Maillard reaction. The salt-sugar interactions, manifested by the delayed sugar crystallization, decreased the reaction rate by affecting the reactivity of reducing sugars. Molecular and supramolecular effects in the presence of MgCl2 have been observed in the present work, and must be taken into account considering high technological interest in finding strategies to either inhibit or enhance the Maillard reaction depending on the application. © 2009 Elsevier Ltd. All rights reserved.
author	Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar
author_facet	Matiacevich, Silvia Beatriz Santagapita, Patricio Román Buera, María del Pilar
author_sort	Matiacevich, Silvia Beatriz
title	The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
title_short	The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
title_full	The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
title_fullStr	The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
title_full_unstemmed	The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
title_sort	effect of mgcl2 on the kinetics of the maillard reaction in both aqueous and dehydrated systems
publishDate	2010
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v118_n1_p103_Matiacevich http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p103_Matiacevich
work_keys_str_mv	AT matiacevichsilviabeatriz theeffectofmgcl2onthekineticsofthemaillardreactioninbothaqueousanddehydratedsystems AT santagapitapatricioroman theeffectofmgcl2onthekineticsofthemaillardreactioninbothaqueousanddehydratedsystems AT bueramariadelpilar theeffectofmgcl2onthekineticsofthemaillardreactioninbothaqueousanddehydratedsystems AT matiacevichsilviabeatriz effectofmgcl2onthekineticsofthemaillardreactioninbothaqueousanddehydratedsystems AT santagapitapatricioroman effectofmgcl2onthekineticsofthemaillardreactioninbothaqueousanddehydratedsystems AT bueramariadelpilar effectofmgcl2onthekineticsofthemaillardreactioninbothaqueousanddehydratedsystems
_version_	1768543800359124992

The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems

Ejemplares similares