What causes the Maillard reaction to produce different degrees of browning

The browning rate of five-carbon sugars in the reducing monosaccharides is in the order of ribose, arabinose, xylose, and six-carbon sugars: galactose, mannose, and glucose.

Reducing disaccharides have a large molecular weight and a slower reaction rate. Among the carbonyl compounds, -vinylaldehyde browning was the slowest, followed by -disaccharides, and ketones were the slowest. Amines brown faster than amino acids.

Among amino acids, basic amino acids are faster (lysine, arginine) and amino acids are faster than proteins.

Good afternoon, Maillard reacts.

It is the presence of sugars and amino acids in acidic conditions.

Involved in a complex oxidative non-enzymatic browning, if the browning color is different, it means that there are other compounds in it that are also oxidized or reduced to produce a new chain reaction, ammonia sugar.

The kind of caramelization that turns black and brown is normal. Maillard also has an important effect on the pH and amino group of the liquid, and the more antioxidants, the lighter the browning.

The main factors affecting the Maillard reaction: carbonyl compound type, amino compound type, pH value, reactant concentration, moisture content, temperature, metal ions

The Maillard reaction, also known as non-enzymatic browning reaction, is a type of non-enzymatic browning that is widely present in the food industry.

It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), and finally produces brown or even black macromolecular substances like melanoid or melanoidin, so it is also called carbonammonia reaction (proposed by French chemists in 1912).

Maillard reaction refers to the polymerization, condensation and other reactions of compounds containing free amino groups and reducing sugars or carbonyl compounds at room temperature or heating, and finally produces brown or even brown-black macromolecular substances like melanoid or melanoidin, so it is also called carbonylamine reaction.

In addition to the production of melanoidin, the reaction also produces reducing ketones, aldehydes, and heterocyclic compounds, which are the main substances in the color and flavor of foods. Almost all foods containing carbonyl and amino groups can produce the maillard reaction under heating conditions.

The maillard reaction can give food a unique flavor and color, so the maillard reaction has become a hot spot in food research, and is an inseparable technology from the modern food industry, and is widely used in food baking, coffee processing, meat processing, flavor production, wine brewing and other fields.

The ratio of sugars to amino acids as well as temperature time, as well as pH.

1. The type and content of sugar.

2. Amino acids and other ammonia-containing types.

3. Temperature: easy to brown when the temperature rises.

4. Moisture: Browning requires a certain amount of moisture.

5. pH value: in the range of pH 4-9, with the rise of pH, the browning rises, and when the pH is 4, the degree of browning reaction is slighter, and the browning is more serious when the pH is in the range.

6. Metal ions and sulfites.