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High-pressure effects on Maillard reaction between glucose and lysine

AutorMoreno, F. Javier ; Molina, Elena ; Olano, Agustín ; López-Fandiño, Rosina
Palabras claveMaillard reaction
Amadori compounds
Browning
pH
High pressure
Fecha de publicación2003
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 51(2): 394-400 (2003)
ResumenGlucose-lysine model systems prepared over a range of pH values (5-10) in unbuffered and buffered media were incubated at 60 °C either under atmospheric pressure or at 400 MPa. The results obtained showed that high pressure affected in different ways the different stages of the Maillard reaction and that such effects were strongly influenced by pressure-induced changes in the pH of the systems. In unbuffered media, at an initial pH ≤8.0, the formation of Amadori rearrangement products (ARP) was not considerably affected by pressure, whereas the intermediate and advanced stages of the Maillard reaction were suppressed, suggesting a retardation of the degradation of the ARP. In buffered media, at pH values ≤8.0, pressure slowed the Maillard reaction from the initial stages. These effects are attributed to the pH drop caused by the pressure-induced dissociation of the acid groups. In unbuffered and buffered media at initial pH = 10.2, high pressure accelerated the formation and subsequent degradation of ARP, leading to increased levels of intermediate and advanced reaction products.
URIhttp://hdl.handle.net/10261/155006
DOI10.1021/jf025731s
Identificadoresdoi: 10.1021/jf025731s
issn: 0021-8561
e-issn: 1520-5118
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