EFFECTS OF pH AND EXTENDED HEATING ON α-diCARBONYL COMPOUNDS PRODUCED IN THE D-GLUCOSE-GLYCINE MODEL SYSTEМ
DOI:
https://doi.org/10.15421/jchemtech.v33i2.323177Keywords:
the Maillard reaction, Maillard reaction model system, intermediate stage, α-dicarbonyl compounds (α-DCs), intermediates.Abstract
α-Dicarbonyl compounds (α-DCs) are significant markers in the intermediate stage of the Maillard reaction, which not only provide pleasant taste and color, extend shelf life and improve functionality, but also generate a large number of potentially harmful substances that can lead to severe food safety problems and pose significant risks to human health. Therefore, food derivatives of α-DCs are under close attention in food chemistry and medicine. The study of the effects of pH and extended heating on the formation of α-dicarbonyl compounds (α-DCs) in the D-glucose-glycine model system is important for understanding methods to reduce or prevent their development in heat-processed foods. In this study the α-DCs formation were determined based on the changes in UV absorbance at λmax 270–290 nm. The results indicated that in the pH range from 1.0 to 7.0 with increasing heating time the formation of α-DCs occurred most slowly in the pH range from 4.0 to 5.0. In the pH range from 7.0 to 12.0, the slower formation of α-dicarbonyl compounds was observed in the pH range from 7.0 to 10.0. The calculated relative rates of α-DCs formation in the D-glucose-glycine model system are in full agreement with the experimental data. The effect of both heating temperature and time on the formation of α-DCs in the D-glucose-glycine model system at pH 9 was investigated using Raman spectroscopy. The study of the α-DC formation patterns is to find the best and more suitable method for producing a healthy food product with good sensory characteristics.
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