The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems
Non-enzymatic browning reactions include Maillard reaction, caramelization and ascorbic acid browning reaction. Their products can be divided into small molecule products, which are the important sources of food flavor (Adams & Kimpe, 2006), colorless intermediate products and the finally formed browning macromolucular products (Kim & Lee, 2008), i.e. the browning products, which confer the food colors. Lysine, arginine and histidine are the basic amino acids for the protein synthesis. They are widely present in the nature. On food industry, lysine is commonly used as the food fortifier and feed additive. L-ascorbic acid is an important nutrient for human beings and is also widely present in the nature. On food processing, L-ascorbic acid is widely used as food additive and as the anti-oxidant. Thus, to study the non-enzymatic browning reaction of L-ascorbic acid/basic amino acid system is of important significance for food industry.