Does dairy-based marinade increase the amount of browning (Maillard reaction) in meats? On Food and Cooking mentions that the Maillard reaction begins with a carbohydrate molecules and amino-acids. Dairy products are rich in carbohydrates and meats are rich in amino acids.

I wonder whether soaking meat in a dairy-based marinade (sour cream is a popular ingredient) amplifies that tasty browning during grilling.
Two things that encourage Maillard reactions are more heat and higher PH. Modernist cuisine has instructions to caramelise food in water using a pressure cooker and baking soda. Baking soda can taste soapy. You can also look to non-flavored antacid from the chemist and something used in asian noodle making called alkaline salts or lye water.