Kinetic Study of Maillard Reactions in Milk Powder by Photoacoustic Spectroscopy

Christophe N. N’soukpoé-Kossi; Roger M. Leblanc; Richard Martel; Paul Paquin

doi:10.1021/jf00081a023

Kinetic Study of Maillard Reactions in Milk Powder by Photoacoustic Spectroscopy

Christophe N. N’soukpoé-Kossi, Roger M. Leblanc, Richard Martel, Paul Paquin

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

Application of photoacoustic spectroscopy (PAS) to the analysis of milk or dairy products is reported. We have studied the kinetic aspects of the Maillard browning reactions in milk powder tablets. The reaction rate has been assessed by using the spectral ratio I₃₃₅/I₂₈₀ (i.e., the PA intensity of the Maillard reaction products to that of proteins). The molar energy and enthalpy of activation were found to be 115 and 113 kJ mol^-1 at 298 K, respectively. We discuss the relevance of the application of photoacoustic methodology in dairy research and the milk industry.

Original language	English (US)
Pages (from-to)	497-501
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
Volume	36
Issue number	3
DOIs	https://doi.org/10.1021/jf00081a023
State	Published - May 1 1988
Externally published	Yes

ASJC Scopus subject areas

Chemistry(all)
Agricultural and Biological Sciences(all)

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abstract = "Application of photoacoustic spectroscopy (PAS) to the analysis of milk or dairy products is reported. We have studied the kinetic aspects of the Maillard browning reactions in milk powder tablets. The reaction rate has been assessed by using the spectral ratio I335/I280 (i.e., the PA intensity of the Maillard reaction products to that of proteins). The molar energy and enthalpy of activation were found to be 115 and 113 kJ mol-1 at 298 K, respectively. We discuss the relevance of the application of photoacoustic methodology in dairy research and the milk industry.",

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AU - N’soukpoé-Kossi, Christophe N.

AU - Leblanc, Roger M.

AU - Martel, Richard

AU - Paquin, Paul

PY - 1988/5/1

Y1 - 1988/5/1

N2 - Application of photoacoustic spectroscopy (PAS) to the analysis of milk or dairy products is reported. We have studied the kinetic aspects of the Maillard browning reactions in milk powder tablets. The reaction rate has been assessed by using the spectral ratio I335/I280 (i.e., the PA intensity of the Maillard reaction products to that of proteins). The molar energy and enthalpy of activation were found to be 115 and 113 kJ mol-1 at 298 K, respectively. We discuss the relevance of the application of photoacoustic methodology in dairy research and the milk industry.

AB - Application of photoacoustic spectroscopy (PAS) to the analysis of milk or dairy products is reported. We have studied the kinetic aspects of the Maillard browning reactions in milk powder tablets. The reaction rate has been assessed by using the spectral ratio I335/I280 (i.e., the PA intensity of the Maillard reaction products to that of proteins). The molar energy and enthalpy of activation were found to be 115 and 113 kJ mol-1 at 298 K, respectively. We discuss the relevance of the application of photoacoustic methodology in dairy research and the milk industry.

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JF - Journal of Agricultural and Food Chemistry

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Kinetic Study of Maillard Reactions in Milk Powder by Photoacoustic Spectroscopy

Abstract

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