title: Effects of pressure on the glucose-ammonium sulphite caramel solutions.
abstract: Effects of pressure on glucose-ammonium sulphite solutions were investigated. The reactant (i.e. glucose), intermediate products content, and browning intensity of advanced stages were tested using an UV-Vis spectrophotometer and a high performance liquid chromatograph to gain a better understanding of the influence of pressure on the glucose-ammonium model Maillard reaction system. This study indicates that pressure could promote the first step of the reaction, i.e. condensation reaction between SO(3)(2-)/ammonium and glucose, but inhibit the increase of A(294), A(420) and 5-hydroxymethyl-2-furaldehyde content. The mechanism of inhibiting the glucose-ammonium model Maillard reaction might be that pressure increases dissociative SO(3)(2-) content in solutions and inhibits the degradation of the Amadori rearrangement product.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Yong-Guang
authors.initials: YG
authors.lastname: Guan
authors.forename: Pei
authors.initials: P
authors.lastname: Yu
authors.forename: Shu-Juan
authors.initials: SJ
authors.lastname: Yu
authors.forename: Xian-Bing
authors.initials: XB
authors.lastname: Xu
authors.forename: Wen-Hui
authors.initials: WH
authors.lastname: Shi
authors.forename: Wei-Wei
authors.initials: WW
authors.lastname: Sun