Effects of Metal Ions on Model Maillard Reaction at 37 ℃

To study the effects of metal ions,such as Fe²⁺,Cu²⁺,Zn²⁺,Mg²⁺ and K⁺,on model Maillard reaction,the absorbances at 420 nm of Maillard reaction products(MRPs),in the reaction systems of D-glucose and amino acids(L-glutamic acid,L-phenylalanine,L-proline,L-lysine,L-aspartic acid and L-alanine) with or without metal ion adding at 37℃,pH6.5 for 1 to 35 days were measured.The results showed that:under the same conditions,the reactivity of L-lysine was 3 to 6 times that of the other amino acids;Browning reaction was strengthened in the presence of metal ions,especially Fe²⁺and Cu²⁺,however,in the reaction system of glucose and proline,it was inhibited by K⁺.