A pulsed electric field procedure for promoting Maillard reaction in an asparagine-glucose model system

P>Effects of pulsed electric field (PEF) on pH, intermediate products, asparagine and glucose content, browning value, reducing power as well as antioxidant activity of an asparagine-glucose solution were explored in this paper. Results showed that the solution's UV-Vis absorbance at 294 nm and 420 nm was significantly increased from 0 to approximately 1.14 and 0.74, respectively, at PEF intensity of 40 kV cm-1 for 7.35 ms treatment. The temperature of PEF treated samples were overall lower than 40 degrees C. It was also detected that the antioxidant activity of treated sample was correspondingly increased by 20.33%. Meanwhile, 14% reduction of asparagine content and 66% reduction of glucose content were observed. It was demonstrated from high performance liquid chromatography analysis that Maillard reaction in the model system had been enhanced by PEF treatment as no 5-hydroxymethyl-2-furaldehyde was generated. This study indicates that pulsed electric field treatment, especially with higher intensities, is a means to significantly promote the Maillard reaction in an asparagine-glucose solution.