Microwave as a rapid heating method has the potential to significantly affect the degree of Maillard reaction, which also varies from electromagnetic properties and structures of the reaction substrates. The present study was carried out to determine the intervention of microwave heating on different Maillard reaction stages. Maillard reaction products (MRPs) of lysine glycated with several sugars, including glucose, fructose, ribose and arabinose, were assessed based on electromagnetic and structural means. Reflection loss (RL) was first calculated using CST simulation software. MRPs with different heating modes, ion concentration, pH and heating time showed different effects on electromagnetic properties. The MRPs with microwave heating had higher dielectric loss, RL and absorbance at 294 nm, while the absorbance at 420 nm was lower. In particular, a ribose-lysine mixture showed highest conductivity and absorbance at 294 nm. The intensity of intermediate stage depended on the sugars used and saw the following order: ribose&gt;arabinose&gt;glucose&gt;fructose, as well as the conductivity. The results indicate that the intervention of microwave heating on intermediate stage is probably related to the increase of dielectric loss and RL, meanwhile, the difference in reaction intensity of intermediate stage among lysine-several sugars could depend on the conductivities of MRPs.<br/>

Electromagnetic response-mediated intervention of microwave heating on different stages of Maillard reaction

254th National Meeting (2017)

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