STUDY ON MAILLARD REACTION OF CANE JUICE BY ULTRAFILTRATION PROCESSING

摘要

The Maillard reaction plays an important role in determining the quality of sugar. In order to investigate into the Maillard reaction of cane juice, artificial juice was usually used as a substitute which may cause the color of raw cane juice becomes too high and influence on the precision of results. Raw cane juice was adopted for the study on Maillard reaction using ultrafiltration (UF) processing in this paper. Not only the condition of Maillard Reaction be determined, but also the coloring effectiveness and molecular size distributions of the pigment particles which produced by Maillard Reaction were investigated. Some possible approaches for improving the quality of sugar product have been discussed.