Effect of Sodium Chloride on alpha-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach


KOCADAĞLI T. , GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.64, ss.6333-6342, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 64 Konu: 32
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1021/acs.jafc.6b01862
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Sayfa Sayıları: ss.6333-6342

Özet

This study aimed to investigate the kinetics of alpha-dicarbonyl compound formation in glucose and glucose-sodium chloride mixture during heating under caramelization conditions. Changes in the concentrations of glucose, fructose, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hyciroXymethyl-2-furfural (HMF), glyoxal, methylglyoxal, and diacetyl were determined. A comprehensive reaction network was built, and the multiresponse model was compared to the experimentally observed data. Interconversion between-ghicose and fructose became 2.5 times faster in the presence of NaCl at 180 and 200 degrees C. The effect of NaCl on the rate constants of alpha-dicarbonyl compound formation varied across the precursor and the compound itself and temperature. A decrease in rate constants of 3-deoxyglucosone and 1-deoxyglucosone formations by the presence of NaCl was observed. HMF formation was revealed to be mainly via isomerization to fructose and dehydration over cyclic intermediates, and the rate constants increase 4-fold in the presence of NaCl.