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Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

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Abstract

A Maillard reaction (MR) model system of D-glucose and L-methionine at pH of 10.0 assisted by high-intensity ultrasound was studied based on a MR scheme. Activation energy (E a ) values for the depletion of D-glucose and the generation of intermediate MR products (MRPs), including 1-deoxyglucosone (1-DG) and 3-deoxyglucosone (3-DG), were calculated. The E a values in ultrasonic MR were further compared with those obtained using a conventionally thermal treatment under the same processing temperature and duration. Results indicated that the E a values for the depletion of D-glucose and the generation of 1-DG and 3-DG in ultrasonic MR were significantly lower than those in thermal MR, whereas the E a values for the isomerization of D-glucose in ultrasonic MR was significantly higher than that in thermal MR. Moreover, melanoidins and methional generated in ultrasonic MR were found to have always significantly higher concentrations than those in thermal MR. Similarly, the concentration of another volatile MRP in ultrasonic MR, i.e., 2,5-dimethylpyrazine, was higher than that in thermal MR but not always significantly. Lastly, the samples processed by ultrasound had significantly higher free radical scavenging capacities compared with the samples by thermal MR at 60 °C; however, no significant difference was found at relatively high processing temperatures, i.e., 70 and 80 °C. These findings may be due to active hydroxyl radicals (·OH) generated by cavities under a high temperature and pressure environment that was produced by high-intensity ultrasound wave.

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Acknowledgements

Supports from City Flower (Guangzhou) Ltd. through research grant R143-000-578-597 and Jiangsu Province under the Scientific Research Platform scheme BY2014139 are gratefully acknowledged. The authors also like to thank KH Roberts Pte. Ltd. (Singapore) for providing technical support and use of analytical resources. The first author also thanks the National University of Singapore (NUS) for financial support.

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Authors and Affiliations

  1. Food Science & Technology Program, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore

    Hang Yu, Ming Ze Mitchell Keh, Yi-Xin Seow, Peter K.C. Ong & Weibiao Zhou

  2. National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People’s Republic of China

    Weibiao Zhou

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  1. Hang Yu
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  2. Ming Ze Mitchell Keh
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Correspondence to Weibiao Zhou.

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Yu, H., Keh, M.Z.M., Seow, YX. et al. Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine. Food Bioprocess Technol 10, 1984–1996 (2017). https://doi.org/10.1007/s11947-017-1971-7

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  • DOI: https://doi.org/10.1007/s11947-017-1971-7

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