Study of solid-state Maillard reaction between glucose and asparagine
| Autor: | Tzu-Feng Hsieh, 謝慈丰 |
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| Rok vydání: | 2007 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 95 The application of Maillard reaction is really broad, not only including food and medicine domains but also having close connection with aging. Therefore, Maillard reaction is concerned as the main axle in this sutdy. The materials including anhydrous glucose (Glc), monohydrate L-asparagine (MLA) and Glc/MLA mixture, are used as research objects. Three analytic techniques are applied to study the structural changes of those materials affected by grinding and heating. Fouier transform infrared spectroscopy (FT-IR) is used to determine the molecular structure. The differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA) are combined to investigate the temperature change, and loss of heat and weight of these materials due to thermal treatment. The result showed that grinding can reduce the particle size and increase functional surface area. Glc adsorbed the outside moisture and induces appearance of new peaks 1460, 997 and 838 cm-1. MLA should slightly intensity change. The structural stability of Glc was lesser than that of MLA, which might influence the structure change of their mixtures. On the other hand, by using non-destructively analytical equipments, DSC, TGA and thermo FT-IR, qualitative analysis is made on the molecular structure of those materials, with temperature up to 300oC by heating at a rate of 3oC /min. The result showed that heating process caused interaction between Glc/MLA. The degeneration of Glc/MLA occurred step by step (dehydration - and decarboxylation- response completely). The temperature-dependent FT-IR system was better than DSC to analyze Glc/MLA inferior unit denatured temperature. Maillard reaction was studied by using solid-state Glc/MLA model with different moisture. MLA monohydrate was found to loss 5.3% and 15.3% of molecular weight at 115-130oC and 135-150oC, respectirely, by using RH 50%. Those loss were caused to release of H2O and CO2, respectively. On the other hand, temperature of 150-165oC dectected a loss of unknown molecular weight 14. Using DSC, TGA and FT-IR technologies, Maillard reaction of Glc/MLA has been proved to finish at temperature 180oC, and the pathway was the same as strecker degradation. Key words: solid state reaction, grinding, Maillard reaction, structural change, temperature |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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