Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions

Abstract

ABSTRACT The effect of different polyols (glycerol, propylene glycol, sorbitol, 1,3‐butylene glycol, polyethylene glycol200, and polyethylene glycol 400) and various alkali metal chlorides (KCl, NaCl, LiCl, and CsCl) on the kinetics of nonenzymatic browning in glucose‐lysine solutions, of high water activity (a w ) was studied. No particular inhibitory or promoting effect on browning of glucose‐lysine solutions, when adjusting a, with the various polyols, was found. The alkali metal chlorides had a significant influence on the rate of browning and the relative effect of cations (Li > Na > K, Cs) paralleled the hydrated ionicradii in solutions.