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Study of the Maillard reaction inhibitors for the sugar cane processing

Maillard Reaction (MR) is a complicated non-enzymatic browning which can happed in many kinds of foods, processed products such as breweries, diary products and sugar products. Studies have been done in order to remove the Maillard reaction products, to decolorize colored products or to treat wastewater from sugarcane factories. For this reason, this research was performed to study and identify MR inhibitors during sugarcane processing using model systems with different concentrations of amino acids and glucose, 0.009 mol L -1 for asparagine (Asn), 0.08 mol L-1 for glutamine (Gln) and 0.2 mol L -1 for glucose (Glc), which were heated at 85-90oC for two hours, based on physicochemical analyses and assays. The influence of the physical factors such as temperature, pH and water activity (aw) were investigated as well as chemical agents such as Ascorbic Acid (AA), Cystein (Cys), Nicotinic Acid (NA), NaCl and Vitamin B6 at different concentrations (0.05, 0.1 and 0.15%) respectively. According to the results AA 0.05%, NA 0.05% and Cys 0.1% have significantly reduced the browing effect, soluble matter (oBx) and improved the pH compared with the untreated samples. These findings open possibilities for strategies in the study and control of MR

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