Food and Fermentation Industries >

2019 , Vol. 45 >Issue 12: 89 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019633

Low temperature chemical labelling based on Maillard reaction

  • TU Guifei ,
  • LUO Hui ,
  • CHEN Yingying ,
  • HU Leiqi ,
  • LUAN Donglei
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  • 1. Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China;
    2. Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received date: 2018-12-15

  Revised date: 2019-02-20

  Online published: 2019-07-16

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Abstract

This study aimed to realize rapid color development of model foods that contained D-ribose and L-lysine at 65-70 ℃. By using D-ribose and L-lysine as substrates, the effects of pH, temperature, and Fe3+ concentration on the ribose-lysine reaction system were studied by ultraviolet and visible spectrophotometry. The results showed that in solutions of D-ribose and L-lysine, the rate of Maillard reaction increased with increasing pH at pH 7-12, and this effect was enhanced by increasing temperature, indicating temperature and pH had synergistic effects. In addition, with increasing Fe3+ concentration, the reaction rates of D-ribose and L-lysine increased first and then decreased with an optimal concentration of 0.004 mmol/L. When a solution (pH=12) contained 2% D-ribose, 2% L-lysine and 0.004 mmol/L Fe3+, gellan gum made changed its color the fastest, and its color could be developed at low temperature during microwave heating, which can be applied in researches on microwave reheating foods.

Key words： Maillard reaction; chemical labelling; model food; low temperature color development; microwave heating

Cite this article

TU Guifei , LUO Hui , CHEN Yingying , HU Leiqi , LUAN Donglei . Low temperature chemical labelling based on Maillard reaction[J]. Food and Fermentation Industries, 2019 , 45(12) : 89 -95 . DOI: 10.13995/j.cnki.11-1802/ts.019633

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