MAILLARD REACTION IN GLASSY LOW-MOISTURE SOLIDS AS AFFECTED BY BUFFERTYPE AND CONCENTRATION

This study's objectives were to investigate the effects of buffer type and concentration on the kinetics of the Maillard reaction in low-moi sture solids. Glucose loss and brown pigment formation were evaluated in low-moisture glassy systems obtained by lyophilizing solutions cont aining various concentrations of phosphate or citrate buffer at pH 7 a nd 25 degrees C. Rate constants for glucose loss decreased as buffer c oncentration increased, suggesting that a change in the system pH had occurred. Rate constants for browning increased with increasing phosph ate buffer concentration and decreased with increasing citrate concent ration. Phosphate buffer appeared to catalyze later pathways of the Ma illard reaction.