High-Pressure Effects on Maillard Reaction between Glucose and Lysine

F. Javier Moreno, Elena Molina, Agustín Olano, and Rosina López-Fandiño*
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
J. Agric. Food Chem., 2003, 51 (2), pp 394–400
DOI: 10.1021/jf025731s
Publication Date (Web): December 17, 2002
Copyright © 2003 American Chemical Society
*

 Corresponding author (telephone +34 91 562 29 00, ext. 277; fax +34 91 564 48 53; e-mail rosina@ifi.csic.es).

Abstract

Glucose−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.

Keywords: Maillard reaction; high pressure; pH; Amadori compounds; browning

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History

  • Published In Issue January 15, 2003
  • Received for review June 10, 2002. Revised manuscript received October 25, 2002. Accepted October 27, 2002. This work was supported by the Comunidad de Madrid, Project 07G/0039/2000, and by the Comisión Interministerial de Ciencia y Tecnología (CICYT), Project AGL2001-1971.

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