Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

Table 1

Experiment design and results of RSM.

Run	A/Time(min)	B/Ratio	C/pH	BD/A420nm^a	RP/A700nm^b
1	−1	−1	0	0.112	0.032
2	0	0	0	0.369	0.238
3	0	0	0	0.387	0.255
4	−1	1	0	0.1	0.02
5	1	1	0	0.265	0.184
6	1	0	−1	0.254	0.159
7	0	1	1	0.343	0.221
8	0	−1	1	0.358	0.232
9	1	−1	0	0.307	0.195
10	0	0	0	0.383	0.254
11	−1	0	−1	0.087	0.011
12	0	−1	−1	0.289	0.196
13	1	0	1	0.376	0.247
14	0	0	0	0.38	0.25
15	0	1	−1	0.206	0.139
16	0	0	0	0.375	0.244
17	−1	0	1	0.15	0.064
R^2				0.9967	0.9957
CV%				3.4	5.01

^a BD, browning degree as absorbance of 420 nm;^b RP, reducing power at an absorbance of 700 nm.