Controlling Maillard Reaction

Maillard Reaction simply is a chemical reaction which occuring between reducing

sugars,mainly D-glucose, and amines.
Temparature,time,ph,moisture content and nature of the reducing sugars are significant
factors that effect maillard reaction.
Different sugars undergo nonezymatic browning at different rates.For example ,d-fructose
undergoes brownin reactions slower than d-glucose.(Fennema,O,Parkin,K.andDamodaran S..
2007)
Maillard browning increase exponentially with temparature.High temparatures required for
maillard browning.Decreasing the temparature decrease the reaction rate.
The rate of maillard reaction is also a function of water activity of a food product,reaching a
maximum at water activity values in the range 0.6-0.7.and maximum reaction rate occurs
about %30 moisture.Maillard reactions at moderate water levels occurs fastest.However,
adjustment of too much water pushes the reaction in reverse. .
(Fennema,O,Parkin,K.andDamodaran S.. 2007)
Many steps in the maillard browning are affected by the ph.Ph effect can be different.Like
temparature,increasing ph increase the reaction rate.
Moreover, presenceof transition metal ions that undergo a one-electron oxidation under
energetically favorable conditions,such as FE(II) anc Cu(I) ions can controll to increase or
decrease the maillard browning reaction.
Referance List:
1) damodaran sirnivassan, kirk parkin, and owen fennema. Fennema's Food Chemistry.Fourth
edition n.p., 2007. Print.