Kinetic studies on the fructose- glycine Maillard reaction in buffered solution at pH 6, 7 and 8 (65C)
Date
4-2001
Degree
Bachelor of Science in Chemistry
College
College of Arts and Sciences (CAS)
Adviser/Committee Chair
Ernesto J Del Rosario
Co-adviser
Milagros M. Peralta
Committee Member
Macario P. Catahan
Abstract
The buffered fructose-glycine model system was used to determine the kinetics of Maillard reaction. Solutions of fructose and glycine at varying molar ratios in phosphate buffer (0.35M) at pH 6, 7 and 8 were heated in a constant temperature water bath at 65°C. The kinetic parameters used were the decrease of fructose using optical rotation and formation of brown melanoidin using UV-VIS measurement at 283 nm. The order of the reaction was determined based on initial velocity of the reaction with excess fructose or glycine and the reaction rate was calculated assuming a steady-state mechanism. It was found that the order of reaction is first-order with respect to each reactant (fructose and glycine) and second order over-all. The rate constant k was higher when glycine, rather than fructose, was in excess and was found to increase under alkaline conditions. The effect of buffer concentration (at pH 8, 65°C and 1:1 fructose:glycine mol ratio) with rate constant k was also determined. It was found that the rate constant increased with increasing buffer concentration.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2001 C4 H47
Recommended Citation
Hernandez, Marjorie D., "Kinetic studies on the fructose- glycine Maillard reaction in buffered solution at pH 6, 7 and 8 (65C)" (2001). Undergraduate Theses. 12495.
https://www.ukdr.uplb.edu.ph/etd-undergrad/12495
Document Type
Thesis