2026-07-10T01:14:28Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/89452024-04-16T00:05:37Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Alonso Riaño, Patricia
author
Illera Gigante, Alba Ester
author
Benito Román, Oscar
author
Melgosa Gómez, Rodrigo
author
Bermejo-López, A.
author
Beltrán Calvo, Sagrario
author
Sanz Díez, Mª Teresa
2024-04-15T12:35:16Z
2024-04-15T12:35:16Z
2024-06
0308-8146
http://hdl.handle.net/10259/8945
10.1016/j.foodchem.2024.138421
A systematic kinetic study was conducted in subcritical water medium in the temperature range from 150 to 200 °C for pure glucose, xylose, proline and aspartic acid as well as binary mixtures of sugars + amino acids to understand the reaction kinetics and interactions among biomass components and to discern the influence of Maillard reaction (MR) on the overall reaction kinetics.
The main degradation products identified for glucose and xylose were the respective dehydration products, hydroxymethyl furfural and furfural, yielding an increasing solid residue with temperature (15.9 wt% at 200 °C) with an augmented heating value. The degradation of sugars and amino acids in binary systems was faster compared to pure compounds due to MR and the production of dehydration products was delayed when considering total sugar conversion. Higher relative reactivity in MR was observed for xylose over glucose showing also higher antioxidant activity.
eng
Atribución 4.0 Internacional
Sugars and amino acid systems
Subcritical water reaction kinetics
Maillard reaction
Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
info:eu-repo/semantics/article
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URL
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Alonso-fc_2024.pdf