Effects of ultrasound intensities on a glycin–maltose model system – a means of promoting Maillard reaction

Effects of ultrasound on pH, intermediate products, browning, maltose content, reducing power and antioxidant activity of a glycin–maltose solution were investigated. Results showed that the ultrasonic treatment at the intensity of 17.83 W cm^?2 for 100 min resulted in the increases of the solution’s absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 1.06%, 0.30% and 22.53%, respectively. At the same time, 86.93% reduction in maltose was observed. In addition, little 5‐hydroxymethyl‐2‐furaldehyde was found in HPLC analyses. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin–maltose solution.