抄録
The Maillard Reaction (MR) rate below the glass transition temperature (Tg) for various model glassy food systems was studied at temperatures between 40 °C and 70 °C. As a sample, freeze-dried glucose and lysine systems embedded in various glassy matrices (e.g., polyvinylpyrrolodone and trehalose) were used, and the MR rate below the Tg was compared among the various glassy matrices. The extent of MR was estimated spectrophotometrically from the optical density at 280 nm (OD280), and the MR rate (k280) was determined as a pseudo zero order reaction rate from the time course of OD280. Although k280 was described by the Arrhenius plot, the temperature dependence of k280 was almost the same and the intercept was different among the matrices. From the comparison of k280, it was suggested that the MR rate in glassy matrix was affected not only by the Tg, but also by the hydrogen bonding between MR reactants and glassy matrix.
