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How does pH affect non-enzymatic browning? Chemically what is happening at different pH's to explain the...

How does pH affect non-enzymatic browning? Chemically what is happening at different pH's to explain the effect?

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In nonenzymatic browning,brown colour developed due to gama-irradiation.The maximum browning of solution of sugar and sugar-glycine occurs at pH 10 and 8 respectively.The browning intensity of sugar is greater for sucrose than fructose,followed by glucose.Actually browning occurs due to presence of reactive -NH2 group and CHO group.At lower pH,-NH2 gets protonated,so reactivity lost.So browning decreases at lower pH.So by control the pH we can control nonenzymatic browning.

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