Effect of Temperature, pH and Sugars on Kinetic Property of Maillard reaction

당의 종류, pH 및 온도가 마이야르 반응속도에 미치는 영향

  • Chun, Young-Hye (Department of Food Science, King Sejong University) ;
  • Kim, Chong-Kun (Department of Home Economics, King-Sejong University) ;
  • Kim, Woo-Jung (Department of Food Science, King Sejong University)
  • Published : 1986.02.01


The effects of temperature (70-$100^{\circ}C$), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{\circ}C$. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.