摘要：The extent of nonenzymatic browning in the model systems lysine-glucose, lysine-fructose and lysine-lactose was measured at temperatures 323, 333, 343 and 363 K spectrophotometrically. In each system, browning followed zero-order kinetics. The calculated activation energies were 116.6, 153.1 and 162.5 kJmol-1 for lysine-fructose, lysine-glucose and lysine-lactose systems, respectively. Results proved that between the temperatures 323-363 K, the reactivity of sugars under examination towards lysine in the Maillard reaction decreased in the order fructose, glucose and lactose.
