Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions

The influence of organic and inorganic anions on theMaillard reaction(MR) in glucose-glycine systems at 100 degrees C and pH closeto neutrality was analyzed. The progress of MR markers was followedat the intermediate and final stages by spectrophotometric, pH changes,and colorimetric measurements. Two different trends were found dependingon the nature of the anion. Systems with anions displaying basic propertiesshowed an exponential correlation between the MR kinetic constantsand their basicity constant values. On the other hand, systems containinganions with no acid-base properties exhibited a linear correlationbetween water dissolution enthalpies of their sodium salts and MRconstants, indicating both a zwitterionic glycine-anion interactioncatalytic effect and a relationship with their Jones-Dole viscosityconstants. Finally, at a given heating time, the present anion definedthe chromatic aspects of the samples, provided that the rest of thecompositional variables were constant.

Automated summary

The influence of organic and inorganic anions on the Maillard reaction in glucose-glycine systems was studied under conditions of 100 degrees C and pH close to neutrality. The progress of the Maillard reaction was measured using spectrophotometric, pH changes, and colorimetric methods. Different trends were observed depending on the nature of the anion. Anions with basic properties showed an exponential correlation with the Maillard reaction kinetic constants, while anions with no acid-base properties exhibited a linear correlation with the water dissolution enthalpies of their sodium salts.