抄録
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were calculated from the relationship between the treatment time and the absorbance of the model solution at 430 nm. The apparent activation volume was estimated from the relationship between the apparent browning rate and the pressure, and the apparent activation energy estimated from the rate and the temperature. High hydrostatic pressure (HHP) up to 400 MPa retarded the Maillard reaction in a temperature range of 100–115°C. The apparent activation volumes fell into 3.8–4.5 cm3·mol−1 in a temperature range of 100–115°C, and the apparent activation energies into 94.3–105.3 kJ·mol−1 in a pressure range of 0.1–400 MPa. The HHP treatment also suppressed the browning of the white sauce, which was heated at 115°C for 30 min under 300 MPa.
