Maillard Reaction in Glassy Low‐Moisture Solids as Affected by Buffer Type and Concentration

This study's objectives were to investigate the effects of buffer type and concentration on the kinetics of the Maillard reaction in low‐moisture solids. Glucose loss and brown pigment formation were evaluated in low‐moisture glassy systems obtained by lyophilizing solutions containing various concentrations of phosphate or citrate buffer at pH 7 and 25°C. Rate constants for glucose loss decreased as buffer concentration increased, suggesting that a change in the system pH had occurred. Rate constants for browning increased with increasing phosphate buffer concentration and decreased with increasing citrate concentration. Phosphate buffer appeared to catalyze later pathways of the Maillard reaction.