Studies On Maillard Reaction And Its Inhibiton In Cane Juice

Brown pigments are formed during the processing of sugarcane from the initial juice extraction to crystallization. The presence of these colored impurities is of considerable significance to the sugar industry. Maillard reaction make a major contribution to color formation during the processing of sugar juice. In this paper, Maillard reaction and its inhibition were studied, and some results were got:1.On the basis of orthogonal test, this paper discuss the composition factors and the conditional factors. From experiments results we know that PH value, temperature are the key conditional factors in Millard reaction, and fructose and lysine are the key composition factors in Millard reaction, and by analyzed experiments results, found that in low temperature, slight alkalinity, Millard reaction is restrained.2.The law of inhibiting browning stain of Maillard reaction were studied by experiments of adding different browning inhibitors. It is found that browning inhibitors (including the reducing agent, oxidizing agent and active carbon) can effectively retard the Maillard reaction and decrease the color value under the certain parameter conditions . The sequences of decolorization were:Na2S2O4 H202... NaCLO% NaHSO3, Na2SO3 and active carbon. Moreover, plots of the decoloraration rate versus inhibitor adding quantity were draw on the basis of the experimental data.3. The changes of absorption spectra and absorbance were also presented by using UV spectrummeter. Possible mechanisms of inhibiting browning reaction were described. The results of study-3-suggest that reducing agents can not destroy colored impurities; and oxidizing agents can destroy colored impurities.4. Orthogonal test was selected to optimum technology condition to decrease the color value in clarified juice. The main factors affecting the color value such as PH value, temperature, time, adding quantity were examined. Experimental data were analysed, variance analysis calculus and curves of factors and color value were drawn.