High Pressure Effects on Chemical Reactions Related to Food Preparation. Part II. High Pressure Effect on Maillard Reaction.

Reaction velocities of two reactions of the Maillard reaction, the condensation reaction of ammo compounds with carbonyl compounds and the successive browning reaction along with melanoidin formation, were measured under 50-500 MPaat 50°C.The condensation reactions of glyceraldehyde with di-or tri-peptides were little affected by the applied hydrostatic pressure, and the reactions of glyceraldehyde, glycolaldehyde, or xylose with amino acids were suppressed very weakly by the pressure.On the contrary, the browning reactions were significantly suppressed by the pressure at 50-200 MPawith the activation volume of 13-27 ml/mol.These results indicate that the high pressure suppresses the browning process rather than the initial condensation process in the total course of the Maillard reaction.* This paper is High Pressure Effects on Chemical Reactions Related to Food Preparation.Part II.The work in ref. 8 should be considered as Part I in this series.