TY - JOUR ID - 48 T1 - The effect of thermal history on the Maillard reaction in a glassy matrix A1 - Hill,S.A. A1 - MacNaughtan,W. A1 - Farhat,I.A. A1 - Noel,T.R. A1 - Parker,R. A1 - Ring,S.G. A1 - Whitcombe,M.J. Y1 - 2005/// N1 - J DEC 28 KW - glass transition KW - Maillard reaction KW - physical aging KW - kinetics KW - preservation KW - PROTEIN MODIFICATION KW - ENTHALPY RELAXATION KW - MILK POWDERS KW - TRANSITION KW - SYSTEMS KW - MODEL KW - VICINITY KW - STORAGE KW - RATES RP - NOT IN FILE SP - 10213 EP - 10218 JF - Journal of Agricultural and Food Chemistry JA - J.Agric.Food Chem. VL - 53 IS - 26 N2 - To test whether the extent of physical aging affected the reaction rate, Maillard reaction kinetics were studied in glassy model preservation systems subjected to two different thermal histories. The glass transition temperature and physical aging of the matrix were determined using differential scanning calorimetry, and the normalized heat capacities were modeled using the Tool-Narayana-swamy- Moynihan approach. Samples prepared using the different thermal histories initially had different degrees of aging, but these were practically indistinguishable after 10 h under the reaction conditions (65 degrees C); the samples underwent rapid structural relaxation at that temperature. The reaction of glucose and lysine in an amorphous trehalose/sucrose matrix was followed using spectrophotometric and chromatographic analysis. A difference in reaction rate could only be distinguished in the rate of consumption of glucose, which was approximately 20% faster in the minimally aged matrix; no significant differences were seen in any other indicator of reaction ER -