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Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure
Xiao-Juan Ma1,2,3, Jin-Yan Gao1,4, Ping Tong1
1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Background:
High-pressure processing is gaining popularity in the food industry. However, its effect on the Maillard reaction during high-pressure-assisted pasteurization and sterilization is not well documented. This study aimed to investigate the effects of high hydrostatic pressure on the Maillard reaction during these processes using amino acid (lysine or arginine)-sugar (glucose or fructose) solution models.
Results:
High pressure retarded the intermediate and final stages of the Maillard reaction in the lysine-sugar model. For the lysine-glucose model, the degradation rate of Amadori compounds was decelerated, while acceleration was observed in the arginine-sugar model. Increased temperature not only accelerated the Maillard reaction over time but also formed fluorescent compounds with different emission wavelengths. Lysine reacted with the sugars more readily than arginine under the same conditions. In addition, it was easier for lysine to react with glucose, whereas arginine reacted more readily with fructose under high pressure.
Conclusion:
High pressure exerts different effects on lysine-sugar and arginine-sugar models. © 2017 Society of Chemical Industry.
