Which of the following combination in each pair is likely to produce more Maillard browning when heated at 95 °C for 4 hours? Explain the chemical basis for your choice. Sucrose + glycine, pH 7.0 vs. glucose + glycine, pH 7.0 Maltose with a dextrose equivalency (DE) of 20 + glycine, pH 9.0 vs. maltose + glycine, pH 9.0 Lactose + glycine, pH 8.0 vs. lactose + glycine, pH 4.0

Introduction to General, Organic and Biochemistry
11th Edition
ISBN:9781285869759
Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Publisher:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Chapter20: Carbohydrates
Section: Chapter Questions
Problem 20.83P
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Which of the following combination in each pair is likely to produce more Maillard browning when heated at 95 °C for 4 hours? Explain the chemical basis for your choice.

  1. Sucrose + glycine, pH 7.0 vs. glucose + glycine, pH 7.0
  2. Maltose with a dextrose equivalency (DE) of 20 + glycine, pH 9.0 vs. maltose + glycine, pH 9.0
  3. Lactose + glycine, pH 8.0 vs. lactose + glycine, pH 4.0
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