Generating Maillard reaction products in a model system of D-glucose and L-serine by continuous high-intensity ultrasonic processing

摘要

In this paper, a continuous ultrasonic processing system was established and firstly applied to a Maillard reaction (MR) model system of D-glucose and L-serine. Furthermore, the effects of high-intensity ultrasound assisted MR were compared with those of thermally induced MR through kinetic modelling. The ultrasonic MR had higher depletion rates of reactants as well as higher generation rates of intermediate and final MR products (MRPs) at relatively low processing temperatures (55 and 60 degrees C). However, both rates were lower for ultrasonic MR than thermal MR when the temperature was raised to 70 and 75 degrees C. Moreover, the ultrasonic MR had significantly lower activation energy compared with thermal MR Lastly, three pyrazines, two amines and five O-containing flavour compounds were only produced in ultrasonic MR, not in thermal MR The difference in flavour generation was attributed to the extremely high, albeit momentary, temperature and pressure condition produced by high intensity ultrasound.