A pulsed electric field procedure for promoting Maillard reaction in an asparagine-glucose model system
2010
Guan, Yong-Guang | Wang, Jun | Yu, Shu-Juan | Zeng, Xin-An | Han, Zhong | Liu, Yan-Yan
Effects of pulsed electric field (PEF) on pH, intermediate products, asparagine and glucose content, browning value, reducing power as well as antioxidant activity of an asparagine-glucose solution were explored in this paper. Results showed that the solution's UV-Vis absorbance at 294 nm and 420 nm was significantly increased from 0 to approximately 1.14 and 0.74, respectively, at PEF intensity of 40 kV cm⁻¹ for 7.35 ms treatment. The temperature of PEF treated samples were overall lower than 40 °C. It was also detected that the antioxidant activity of treated sample was correspondingly increased by 20.33%. Meanwhile, 14% reduction of asparagine content and 66% reduction of glucose content were observed. It was demonstrated from high performance liquid chromatography analysis that Maillard reaction in the model system had been enhanced by PEF treatment as no 5-hydroxymethyl-2-furaldehyde was generated. This study indicates that pulsed electric field treatment, especially with higher intensities, is a means to significantly promote the Maillard reaction in an asparagine-glucose solution.
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