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 |
|---|---|
| Pages (from-to) | 497-501 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 36 |
| Issue number | 3 |
| State | Published - Dec 1 1988 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)
Cite this
Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy. / N'soukpoé-Kossi, Christophe N.; Leblanc, Roger; Leblanc, Roger M.; Paquin, Paul.
In: Journal of Agricultural and Food Chemistry, Vol. 36, No. 3, 01.12.1988, p. 497-501.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy
AU - N'soukpoé-Kossi, Christophe N.
AU - Leblanc, Roger
AU - Leblanc, Roger M.
AU - Paquin, Paul
PY - 1988/12/1
Y1 - 1988/12/1
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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UR - http://www.scopus.com/inward/citedby.url?scp=0001640764&partnerID=8YFLogxK
M3 - Article
VL - 36
SP - 497
EP - 501
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 3
ER -