Abstract
Model freeze-dried foods which consist of polymer (polyvinylpyrrolidone), reducing sugar (arabinose, xylose, fructose, glucose, and lactose), and amino acid (lysine, glycine, glutamine, and glutamic acid) were prepared, and their glass transition temperature (T_g) was investigated. Furthermore, the samples were held at a temperature below the T_g, and the progress of non-enzymatic browning reaction (NEB) was investigated. There was a little effect of the types of reducing sugar and amino acid on the T_g the freeze-dried solids. The NEB rate, however, was affected strongly on the types of reducing sugar and amino acid. The NEB rate of the samples of varying reducing sugar was higher in order of arabinose ≈ xylose>fructose>glucose>lactose. The NEB rate of the samples of varying amino acid was higher in order of lysine>glycine>glutamine>glutamic acid.
