Thermogravimetric and viscometric studies on the solvent-free Maillard reaction (in melt) between fructose and glycine

Date

4-2001

Degree

Bachelor of Science in Chemistry

Adviser/Committee Chair

Ernesto J Del Rosario

Co-adviser

Evamarie P Capareda

Committee Member

Ma. Jamela R. Revilleza

Abstract

The loss of weight during the initial stage of solvent-free Maillard reaction (in melt) was investigated in systems containing varying weight ratios of fructose and glycine. The release of water during the reaction was measured based on the increase in weight of a desiccant sample and could explain the observed loss in weight. The amounts of ammonia and carbon dioxide released during the reaction were found found to be negligible. The initial polymerization product from the Maillard reaction was purified by column chromatography through Sephadex G-100 and then eluted through DEAE-cellulose. The molecular weight of the partially purified sample was found to be 11.4 KDa. Using the Kjeldahl method, the nitrogen content (moisture-free basis) of the Maillard reaction products were found to be 1.42%,0.26% and 3.89% for the equimolar amounts of fructose and glycine heated Ibr 3 minutes at 120(C,140(C and 160(C, respectively. The initial polymerization product of the solvent-free Maillard reaction between fructose and glycine was also studied using thermogravimetry and viscometry. Equimolar amounts of fructose and glycine were heated at 120°C. 140°C, 150°C and 160°C for varying time periods (0.5-3.0 min). The mixture was diluted to different concentrations (0.05. 0.10. 0.20. 0.30. 0.40, 0.60, 0.80, 1.0 g/dL) and subjected to viscometry. The intrinsic viscosity of the sample was found to increase with reaction time at each temperature. No clear trend was observed in the intrinsic viscosity with respect to temperature. 1 he results also revealed that the polymer conformation for the solvent-free Maillard reaction product is random coil. Varpng weight ratios of fructose and glycine were allowed to react at 160°C in a thermogravimetric analyzer. The initial slope for weight loss versus time was determined manually from the thermograrn of each sample. Front the log-log plot of initial slope versus. initial moles of glycine. the kinetic order with respect to glycine was found to be 011

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2001 C4 M33

Document Type

Thesis

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