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KMID : 0380619860180010055
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 1 p.55 ~ p.60
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Effect of Temperature , pH and Sugars on Kinetic Property of Maillard reaction
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Abstract
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The effects of temperature (70-100℃), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8pn glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278㎚ for pyrazine compounds and at 400㎚ for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose $gt; fructose $gt; lactose $gt; sucrose after 10 hrs of reaction at pH 5.8 and 100℃. Generally, higher activation energy was required for forning pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH $lt; 3 and pH 6-8 caused a significant increase in the rates.
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