| Summary: | 碩士 === 中山醫學院 === 營養科學研究所 === 86 === Glucose/glycine and galactose /glycine model systems used to study the effects of sugar, temperature and concentration of sugar on Maillard browning and production of pyruvaldehyde.
Results showed that the effects of sugar concentration on browning rate correlated linearly to sugar concentration; in addition, browning rate of galactose/ glycine system was higher than that of glucose/glycine system. However, production of pyruvaldehyde in galactose/glycine system was much less than that in glucose/glycine system at 60°Ｃ.The yield of pyruvaldehyde in glucose/glycine system (181□g/100ml)was3.6 folds that of galactose/glycine system (50□g/100ml)at 48 hr,We also founded that higher tmeperature promoted the change of pH, which in turn effect more significantly on Maillard reaction.
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