The effects of temperatures on the development of the Maillard reaction in aqueous model systems containing glucose and glycine heat treated for different times at three temperatures respectively (80℃, 100℃ and 120℃) were studied. In particular, an investigation was carried out into the different temperatures used on the degradation of sugars and amino acid and the extent of accumulation of browning intermediates, such as Amadori product, organic acid, brown pigment formation and pH changes. Results showed that, with increasing temperature and time the rate of reactions rose.
Maillard reactionglucoseglycinetemperature
吴少雄、M A J S van Boeke、S I F S Martins、郭祀远、李琳
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华南理工大学食品与生物工程学院,广东,广州,510640
昆明医学院营养与食品研究所,云南昆明,650031
Department of Agrotechnology and Food Science,Wageningen University,6700EV Wageningen,The Netherlands
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