Hello,
I am looking for a possibility to reduce the maillard reaction during the sterilization process. The media contains glucose and several amino acids and in this case, it`s not possible to seperate these substances before autoclaving. I already tried to reduce the pH to 5 as recommended by some people, but there was no significant effect on the reaction.
Thanks in advance
this link is useful
Article Control of Maillard Reactions in Foods: Strategies and Chemi...
Well! As per my experience, it could be very easily prevent just need to use specific bearing temperature of those ingredients while formation of aqueous solution, as well as keep to maintain pH.
Some suggestions hereby:
https://www.researchgate.net/post/Is_it_really_suitable_to_autoclave_glucose_solution
Thank you so far. The link is quite interesting, but I cannot sterilize the media I have without glucose since it's a hydrolysate. Filter sterilization is a problem as well because the back pressure is too high for my system.
Espacially the answers from the link provided by Mr. Molteni say, that it's recommended not to autoclave glucose with any other materials...
Is there any study, what consequences it might have?
Dear Helene Kaleeva "what consequences it might have?"
you have an example in the paper:
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