Study on the influencing factors of the model Maillard reaction of L-phenylalanine/D-glucose at physiological temperature

The color intensity of Maillard reaction products (MRPs), between D-glucose and L-phenylalanine at 37 ℃ and pH 65 for 1~35 d, was analyzed. The effects of metal ions (Fe2+ and Cu2+) and the water content in solvent on Maillard browning were also monitored. The results show that the rate of the model Maillard reaction is inversely proportional to water content, the reaction rate increasing with the decrease of the water content. Browning tends to be accelerated in the presence of Fe2+ and Cu2+ and the reaction time is shortened effectively. Their catalysis increases first and then decreases with the increase in the concentration of metal ions. The catalysis is strongest when the concentrations of Fe2+ and Cu2+ are 02 mmol/L, and the browning reaction is somewhat faster in the presence of Cu2+ than of Fe2+.