Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer

• Published in: Preventive nutrition and food science Vol. 22; no. 3; pp. 211 - 215
• Main Authors: Ogutu, Benrick, Kim, Ye-Joo, Kim, Dae-Wook, Oh, Sang-Chul, Hong, Dong-Lee, Lee, Yang-Bong
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 01.09.2017; The Korean Society of Food Science and Nutrition
• Subjects: Maillard reaction; glucosamine; cyclohexylamine; glucose; benzylamine
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2017.22.3.211

The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other. Maillard reactions of reaction mixtures consisting of glucosamine-cyclohexylamine, glucosamine-benzylamine, glucose-cyclohexylamine, and glucose-benzylamine were also studied using different concentration ratios under different durations at a fixed temperature of 120°C and pH 9. Maillard reactions in the pairs involving glucosamine were observed to be more intense than those of the pairs involving glucose. Finally, with respect to the concentration ratios, it was observed that in most instances, optimal activity was realized, when the reaction mixtures were in the ratio of 1:1.