DDC Tech Day | The Influence of Temperature on the Chemical Properties of Maillard Reaction Products from Enzymatic Hydrolysis of Pork

Pick    To: Temperature is an important factor influencing the characteristics of Maillard reaction products. In this experiment, while keeping other conditions constant, we investigated how different temperatures affect the Maillard reaction products. The results show that 120 At ℃ conditions, the intermediate products are most abundant, free amino groups are reduced the most, and the browning degree is highest.

Keywords: Temperature, pork enzymatic hydrolysate, Maillard reaction

The Maillard reaction, also known as the carbonyl-ammonia reaction, refers to the process where compounds containing amino groups react with those bearing carbonyl groups, undergoing condensation and polymerization to form melanoidins. Research on the Maillard reaction encompasses interactions between aldehydes, ketones, reducing sugars, and amines, amino acids, peptides, and proteins. Currently, the reaction mechanisms leading to the formation of low- and medium-molecular-weight compounds are well understood, whereas the mechanisms responsible for generating high-molecular-weight polymers remain inadequately explained. ^[1-6] This experiment investigates the effect of reaction temperature on the Maillard reaction in pork enzymatic hydrolysates.

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