Study on the Maillard Reaction Enhanced by Pulsed Electric Field in a Glycin–Glucose Model System

Abstract

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.

Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process

“…Before the absorbance measurement, the solution was diluted fivefold. The browning intensity of the solution was measured by an ultraviolet spectrophotometer (UV-1800, Shimazu Co., Shanghai, China) by measuring the absorbance at 420 nm (Wang, Guan, Yu, Yuan, & Xu, 2011). The optimal conditions of ARP formation were the corresponding reaction conditions of the solution exhibiting the minimum A 420 (Huang et al, 2012).…”

Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

“…Various methods or approaches have been taken to determine the energy consumption during PEF treatments (Loureiro & Querol, 1999;Heinz et al, 2003;Sharma et al, 2014a). Similarly, the energy consumption and distribution in the treatment chamber have also been reported and discussed (Mañas et al, 2001;Wang et al, 2011). However, these special approaches are somewhat complex and the obtained results also lack comparability.…”

The effect of spray drying on sucrose–glycine caramel powder preparation

“…10,11 Many components of the Maillard reaction participate through different pathways to form a series of important and complex compounds (Maillard reaction products, MRP). 12 -14 The Maillard reaction involves the reaction of the carbonyl group of reducing sugar with an amino compound, which cyclizes to the N-substituted glycosylamine and forms an Amadori rearrangement product (ARP). Further reactions give rise to the formation of different intermediate products including reductones, pyrazine and a variety of other cyclic substances.…”

“…The Maillard reaction has wide relevance in regard to food quality . Many components of the Maillard reaction participate through different pathways to form a series of important and complex compounds (Maillard reaction products, MRP) . The Maillard reaction involves the reaction of the carbonyl group of reducing sugar with an amino compound, which cyclizes to the N‐substituted glycosylamine and forms an Amadori rearrangement product (ARP).…”