Brands2002 - Monosaccharide-casein systems
A kinetic model of the Maillard reaction occurring in heated monosaccharide-casein system.
This model is described in the article:
Abstract:
In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were studied regarding their effect on the reaction kinetics. This study has shown the power of multiresponse modeling for the unraveling of complicated reaction routes as occur in the Maillard reaction. The iterative process of proposing a model, confronting it with experiments, and criticizing the model was passed through four times to arrive at a model that was largely consistent with all results obtained. A striking difference was found between aldose and ketose sugars as suggested by the modeling results: not the ketoses themselves but only their reaction products were found to be reactive in the Maillard reaction.
This model is hosted on BioModels Database and identified by: MODEL8177704759 .
To cite BioModels Database, please use: BioModels Database: An enhanced, curated and annotated resource for published quantitative kinetic models .
To the extent possible under law, all copyright and related or neighbouring rights to this encoded model have been dedicated to the public domain worldwide. Please refer to CC0 Public Domain Dedication for more information.
-
Kinetic modeling of reactions in heated monosaccharide-casein systems.
- Brands CM, van Boekel MA
- Journal of agricultural and food chemistry , 11/ 2002 , Volume 50 , pages: 6725-6739 , PubMed ID: 12405768
- Department of Agrotechnology and Food Sciences, Product Design and Quality Management Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
- In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were studied regarding their effect on the reaction kinetics. This study has shown the power of multiresponse modeling for the unraveling of complicated reaction routes as occur in the Maillard reaction. The iterative process of proposing a model, confronting it with experiments, and criticizing the model was passed through four times to arrive at a model that was largely consistent with all results obtained. A striking difference was found between aldose and ketose sugars as suggested by the modeling results: not the ketoses themselves but only their reaction products were found to be reactive in the Maillard reaction.
Submitter of this revision: Harish Dharuri
Modellers: Harish Dharuri
Metadata information
isDescribedBy (1 statement)
isDerivedFrom (1 statement)
hasTaxon (1 statement)
isVersionOf (2 statements)
hasProperty (1 statement)
Connected external resources
SBGN view in Newt Editor
| Name | Description | Size | Actions |
|---|---|---|---|
Model files |
|||
| BIOMD0000000052_url.xml | SBML L2V1 representation of Brands2002 - Monosaccharide-casein systems | 17.86 KB | Preview | Download |
Additional files |
|||
| BIOMD0000000052-biopax2.owl | Auto-generated BioPAX (Level 2) | 19.83 KB | Preview | Download |
| BIOMD0000000052-biopax3.owl | Auto-generated BioPAX (Level 3) | 30.96 KB | Preview | Download |
| BIOMD0000000052.m | Auto-generated Octave file | 5.51 KB | Preview | Download |
| BIOMD0000000052.pdf | Auto-generated PDF file | 180.91 KB | Preview | Download |
| BIOMD0000000052.png | Auto-generated Reaction graph (PNG) | 71.68 KB | Preview | Download |
| BIOMD0000000052.sci | Auto-generated Scilab file | 3.19 KB | Preview | Download |
| BIOMD0000000052.svg | Auto-generated Reaction graph (SVG) | 21.91 KB | Preview | Download |
| BIOMD0000000052.vcml | Auto-generated VCML file | 32.81 KB | Preview | Download |
| BIOMD0000000052.xpp | Auto-generated XPP file | 3.32 KB | Preview | Download |
| BIOMD0000000052_urn.xml | Auto-generated SBML file with URNs | 17.61 KB | Preview | Download |
- Model originally submitted by : Harish Dharuri
- Submitted: Jan 25, 2006 10:00:14 PM
- Last Modified: Apr 4, 2014 1:30:26 PM
Revisions
-
Version: 2
- Submitted on: Apr 4, 2014 1:30:26 PM
- Submitted by: Harish Dharuri
- With comment: Current version of Brands2002 - Monosaccharide-casein systems
-
Version: 1
- Submitted on: Jan 25, 2006 10:00:14 PM
- Submitted by: Harish Dharuri
- With comment: Original import of BIOMD0000000052.xml.origin
(*) You might be seeing discontinuous
revisions as only public revisions are displayed here. Any private revisions
of this model will only be shown to the submitter and their collaborators.
: Variable used inside SBML models
| Species | Initial Concentration/Amount |
|---|---|
| Fru fructose ; Fructose |
0.0 mmol |
| Acetic acid acetic acid ; Acetate |
0.0 mmol |
| Amadori | 0.0 mmol |
| Cn | 0.0 mmol |
| Glu glucose ; C00293 |
160.0 mmol |
| C5 | 0.0 mmol |
| lys R lysine residue |
15.0 mmol |
| Reactions | Rate | Parameters |
|---|---|---|
| lys_R + Fru => AMP | K10*Fru*lys_R | K10=1.5E-4 |
| Amadori => Acetic_acid + lys_R | K8*Amadori | K8=0.11134 |
| lys_R + Glu => Amadori | K7*Glu*lys_R | K7=1.8E-4 |
| Triose => Cn + Acetic_acid | K6*Triose | K6=0.00439 |
| Glu => Fru | K1*Glu | K1=0.01 |
| Glu => C5 + Formic_acid | K3*Glu | K3=4.7E-4 |
(added: 18 Dec 2006, 00:57:07, updated: 18 Dec 2006, 00:57:07)