Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillar...
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| Autores principales: | , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2428_Acevedo |
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| Sumario: | The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillard reaction was studied in freeze-dried native (NS) and gelatinized (GS) potato starch systems at 70°C. Water sorption isotherms were studied in a wide range of relative humidities (RH) and Guggenheim-Anderson-de Boer (GAB) model was applied. Thermal transitions were studied by differential scanning calorimetry; molecular mobility was estimated through time-resolved 1H NMR, and Maillard reaction was followed photocolorimetrically. In NS systems, the Maillard reaction rate was inversely dependent with the increase of RH. These results are due to a heterogeneous distribution of water and reactants within the starch matrix. In GS systems, the rate coefficient of the Maillard reaction increased up to RHs between 75% and 84% and then decreased at higher RH values. In this case, Maillard reaction rate could be related to the physical properties of the matrix: T g, water sorption, and water mobility can be relevant tools to predict the Maillard reaction rate-dependence on water content. © 2011 Springer Science + Business Media, LLC. |
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