Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes

中山醫學大學機構典藏 CSMUIR > 健康管理學院 > 健康餐飲暨產業管理學系暨碩士班 > 期刊論文 > Item 310902500/15833

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/15833

Title:	Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes
Authors:	Chen, Su-Lin Yang, Deng-Jye Chen, Hsin-Yi Liu, Shih-Chuan
Contributors:	中山醫學大學
Keywords:	Caramelisation;Reaction kinetics;Hydroxymethylfurfural;Q10;Ea
Date:	2009
Issue Date:	2016-08-16T03:44:17Z (UTC)
ISSN:	0308-8146
Abstract:	Fructose model solutions of various concentrations were adjusted to pH 3.0, then incubated at 75, 85, and 95 °C, respectively, for studying the reaction kinetics of colour development, hydroxymethylfurfural (HMF) production, and antioxidative activities change in the caramelisation reaction. Results showed that colour development, HMF production, DPPH radical scavenging activity and ABTS·+ radical scavenging activity in the system increased linearly with a first-ordered kinetics on fructose concentration. Their values of Q10 were 1.87, 4.48, 2.06, and 2.24, and activation energies were 66, 160, 77, and 86 kJ/mol, respectively.
URI:	http://dx.doi.org/10.1016/j.foodchem.2008.09.089 https://ir.csmu.edu.tw:8080/ir/handle/310902500/15833
Relation:	Food Chemistry Volume 114, Issue 2, 15 May 2009, Pages 582–588
Appears in Collections:	[健康餐飲暨產業管理學系暨碩士班] 期刊論文

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