Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures

Authors

  • J. A. STAMP,

    1. Authors Stamp and Labuza are affiliated with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108.
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  • T. P. LABUZA

    1. Authors Stamp and Labuza are affiliated with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108.
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  • This paper is scientific journal series No. 13062 from the University of Minnesota Agric. Exp. Station. This project was supported in Part by the University of Minnesota Agricultural Experiment Station Grant No. 18-78.

  • Mr. Stamp won first prize in undergraduate research paper competition for this paper at the 32nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1983.

ABSTRACT

Comparison was made of the extent of browning during accelerated storage tests of glucose/aspartame and glucose/glycine model systems under steady state conditions of 70, 80, 90, and 100°C and an aw of 0.80. Browning of aspartame followed zero order kinetics with a time to 0.1 absorbance units at 420 nm of 11.40, 5.3, 2.15 and 1.0 hr for each respective temperature. The activation energy (EA) was 22.0 Kcal/mole for the glucose/aspartame system and 15.5 Kcal/mole for the glucose/glycine system. The temperature sensitivities (Q10) for the model systems were 2.4 and 1.9, respectively. The predicted shelf life to reach 0.1 absorbance units in an aqueous system at 45°C is 62 days compared to the actual value of 60 days.

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