Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40 °C

Abstract

Four model solutions with the Maillard precursors methionine and glucose were reacted at 40 °C for up to 15 days. The solutions had a high or low precursor concentration leading to either high or medium water activity (0.96; 0.86). The water activity of the two other solutions was reduced by adding either salt or sucrose. Glucose, methionine and the Amadori compound (Fru–Met) were quantified after 1, 2, 6, 10 and 15 days. The results show that high salt and sucrose levels had a much more pronounced influence on glucose consumption and Fru–Met formation than differences in water activity. Glucose degradation and Fru–Met formation was favoured by high sucrose levels and inhibited by high NaCl levels.