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Galactose/glycine model systems of sugar concentration 0.035, 0.069, 0.139, and 0.278M were incubated at 60, 75, and 90°C separately for studying the reaction kinetics of color development, pH change, and system anti-oxidative activity change in Maillard reaction. The results indicated that system color development followed first-ordered kinetics on galactose concentration; system pH went linearly...
Glucose/glycine and galactose/glycine model systems were incubated at 45 and 60 °C for the studies of Maillard browning, sugar consumption, and pyruvaldehyde formation. The results showed that, at pH 8, rates of browning followed pseudo-zero-order kinetics. Sugar consumption followed two-staged first-order kinetics with a lower rate constant at the second first-order stage when initial sugar concentration...
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