Kinetics of fructose on the Maillard brown colour development, pH change and antioxidative activity development in model fructose/glycine systems

Model fructose/glycine systems with fructose concentration between 0.035 and 0.28 M were incubated at temperature 45―90 °C for investigating the effects of fructose and temperature on the brown colour development, pH change and the antioxidative activity developments of Maillard reaction. The result showed that effects of fructose followed logarithm-order kinetics on brown colour and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (S DPPH ) development, and first-order kinetics on system pH decrease. However, the effect of fructose on ABTS· + (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulphonic acid]) radical scavenging activity (S ABTS ) development was first order at 60―90 °C and logarithm order at 45 °C, which revealed the mutual synergistic interaction of concentration with temperature on S ABTS development. Activation energy for S DPPh development was lower than that for S ABTS development, revealing that DPPH radical was more vulnerable than ABTS· + radical to fructose/glycine MRPs at low temperature. But the relative vulnerability would invert at high temperature, as the Q 10 value for S DPPH development was lower than that for S ABTS development.

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