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OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Vu Thu TRANG

The optimization of process parameters for the production of aminoreductone (AR), a bioactive product formed in the initial stage of Maillard reaction was investigated using response surface methodology (RSM) and Box-Behnken design technique. The optimum process conditions were determined by analyzing the response surface of three-dimensional surface plot and solving the regression model equation with the Design Expert software. The optimum conditions include: heating time of 15 min, temperature of 112.85°C, pH of 8.33 and buffer concentration of 0.53 which were used to obtain the maximum AR yield (76.6 mM) in the model solution of lactose (0.3 M) and butylamine (0.3 M).

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OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Vu Thu TRANG

The optimization of process parameters for the production of aminoreductone (AR), a bioactive product formed in the initial stage of Maillard reaction was investigated using response surface methodology (RSM) and Box-Behnken design technique. The optimum process conditions were determined by analyzing the response surface of three-dimensional surface plot and solving the regression model equation with the Design Expert software. The optimum conditions include: heating time of 15 min, temperature of 112.85°C, pH of 8.33 and buffer concentration of 0.53 which were used to obtain the maximum AR yield (76.6 mM) in the model solution of lactose (0.3 M) and butylamine (0.3 M).

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Vu Thu TRANG

The optimization of process parameters for the production of aminoreductone (AR), a bioactive product formed in the initial stage of Maillard reaction was investigated using response surface methodology (RSM) and Box-Behnken design technique. The optimum process conditions were determined by analyzing the response surface of three-dimensional surface plot and solving the regression model equation with the Design Expert software. The optimum conditions include: heating time of 15 min, temperature of 112.85°C, pH of 8.33 and buffer concentration of 0.53 which were used to obtain the maximum AR yield (76.6 mM) in the model solution of lactose (0.3 M) and butylamine (0.3 M).

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Title:

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Contributors:

Vu Thu TRANG (author)

Published in:

Italian Journal of Food Science, Vol 27, Iss 1, Pp 93-100 (2015)

Publication date:

2015

ISSN:

DOI:

https://doi.org/10.14674/1120-1770/ijfs.v79

Type of media:

Article (Journal)

Type of material:

Electronic Resource

Language:

Unknown

Keywords:

aminoreductone, Maillard Reaction, optimum condition, Box-Behnken design, response surfaces , Nutrition. Foods and food supply , TX341-641 , Food processing and manufacture , TP368-456 , Public aspects of medicine , RA1-1270 , Science (General) , Q1-390

Metadata by DOAJ is licensed under CC BY-SA 1.0

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