Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin-glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm 2 for 50 min resulted in the increases of the solution's absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1.19%, and 18.62%, respectively. At the same time, 21% reduction in glycin and 92% in glucose were observed. Gas chromatography/mass spectrum analysis showed that the ultrasonic treatment induced a Maillard reaction in the model system producing substances including 2,5-dimethyl-pyrazine, trimethyl-pyrazine, (Z)-9-octadecenamide, 1,2-benzenedicarboxylic acid, and mono (2-ethylhexyl) ester. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin-glucose solution.
A new analytical method allowing the simultaneous quantification of Nε-(carboxymethyl)lysine (CML), lysine, and reducing sugars (glucose, lactose, and galactose) is described. It is based on high performance anion-exchange chromatography with pulsed amperometric electrochemical detection. This method demonstrated a low limit of quantification (0.385 to 0.866 mg/L), excellent linear correlation (R(2)>0.997), and desired calibration range (3.125 to 25 mg/L). In addition, lactose-lysine solutions containing sulfite (4 to 400 mmol/L) were heated at 110°C for 2h. The results showed that sulfite inhibited the formation of CML and promoted the consumption of reducing sugars and lysine in the Maillard reaction model. The method proved to be useful for simultaneous analysis of CML, lysine, and reducing sugars (glucose, galactose, and lactose) in the Maillard reaction system. Moreover, sulfite was an effective inhibitor of CML formation.
Effects of pulsed electric field (PEF) on glycin and glucose content, browning value, and antioxidant activity of a glycin-glucose solution were explored. Results showed that at PEF intensity of 40 kV/cm, the solution's absorbance at 420 nm was significantly increased from 0 to approximately 0.17 after 7.35-ms treatment. The temperature of PEF-treated samples was overall lower than 40°C. It was also detected that the antioxidant activity of treated sample was increased to 39.36%. Moreover, 13.09% glycin and 50.76% glucose were consumed during the Maillard reaction in this experiment. This study indicates that pulsed electric field treatment, especially with higher intensity over 30 kV/cm, is a promising method to significantly promote the Maillard reaction in glycin-glucose solution.
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