以葡萄糖-甘胺酸模式探討乙醇溶液之梅納反應

Abstract

The rate of Maillard browning in ethanolic solutions of glucose－glycine increased with an increase in ethanol concentration. The rate of browning in 0－50% ethanolic solutions of glucose－glycine is higher at pH 5.5 than at 4.3. The descending order in browning potential in 50% ethanolic solution of sugar－glycine buffered at pH 4.3 is xylose, galactose, glucose, fructose, lactulose and sucrose among sugars; and that in 50% ethanolic solution of glucose－amino acid at pH 4.3 is lysine, threonine, serine, glycine, cysteine and alanine among amino acids. Ethanol inhibits hydroxymethylfurfural (HMF) formation in glucose solution. Glycine accelerates HMF formation and browning in glucose－glycine solution. The acceleration effect is enahnced by ethanol.