EFFECTS OF DDC TECHNOLOGY DAY | TEMPERATURE ON CHEMICAL CHARACTERISTICS OF PORK MELARD REACTION PRODUCTS
ABSTRACT: Temperature is an important factor affecting the properties of Maillard reaction products. The effects of different temperatures on Maillard reaction products were studied under other conditions. The results showed that the intermediate products were the most, the free amino groups were the most reduced and the browning degree was the highest at 120 C.
Key words: temperature, pork enzymatic hydrolysate, Maillard reaction
Maillard reaction, also known as carbonyl ammonia reaction, refers to the reaction between compounds containing amino group and compounds containing carbonyl group through condensation and polymerization to produce melanoids. Maillard reaction studies include the reactions of aldehydes, ketones, reducing sugars with amines, amino acids, peptides and proteins. At present, the reaction mechanism of producing low molecular weight and medium molecular weight is relatively clear, but the mechanism of producing high molecular weight polymer is still unsatisfactory to explain [1-6]. The effect of reaction temperature on Maillard reaction of pork enzymatic hydrolysate was studied in this experiment.
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