EFFECTS OF PH, TEMPERATURE, AND REACTANT MOLAR RATIO ON L-LEUCINE AND D-GLUCOSE MAILLARD BROWNING REACTION IN AN AQUEOUS SYSTEM

摘要

The effects of pH, temperature, and reactant molar ratios on L-leucine and D-glucose Maillard browning reaction in an aqueous system were studied. At pH 9 and 10, glucose consumption rate increased with time for all temperatures and molar ratios. At 100 degrees C and pH 9 and 10, samples with excess leucine had higher mean values for color than the mean color values for samples using glucose/leucine ratios of 1:1 or 2:1. At 122.5 degrees C and pH 9 and 10, samples with glucose/leucine ratios of 1:2 had a significantly higher rate of glucose loss than samples containing glucose/leucine ratios of 2:1 and 1:1 at the corresponding pH. Temperature and the initial pH of the sample were positively correlated with glucose loss (r = 1.0 and 0.85, respectively). Typically, sample browning rate was greater at 122.5 degrees C than at 100 degrees C. Browning rate was positively correlated with pH (r = 0.94). [References: 30]