Abstract
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/cm2 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.
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Acknowledgments
This work was supported by the Science and Technology Planning Project of Guangdong Province, China (No. 2007B080401010). This work was also supported by the Science Foundation for Province and Ministry CEEUSRO cooperation of Demonstration Base and Innovation Platform Construction of Guangdong Province, China (No. 2008A080403009). All authors appreciate the work of modification in this paper by Professor Frank Huang (Advanced Food Technology; CA; USA), He-Cheng Meng and Professor Westover.
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Guan, YG., Zhang, BS., Yu, SJ. et al. Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction. Food Bioprocess Technol 4, 1391–1398 (2011). https://doi.org/10.1007/s11947-009-0251-6
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DOI: https://doi.org/10.1007/s11947-009-0251-6