A starch‐glucose‐lysine Maillard system was heated in a reaction cell at different pHs (2.9 to 10.7), moisture (13 to 18%) and temperature (100 to 155°C). Tristimulus Z values were used to develop a quadratic response surface regression equation. Fitted values from the equation modeled very accurately the effect of pH (2.9 to 9.0), moisture and temperature. Color development followed Arrhenius kinetics over the range 120 to 155 °C. Activation energies for color development at all pH and moisture levels were between 41.1 and 110.6 kJ/mol. Activation energy generally decreased as moisture content increased and as pH increased from 8.5 to 10.7.
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Bates et al. (1998) studied this question.
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