Viscometric and spectroscopic (UV and IR) studies on the solvent-free Maillard reaction of glucose and butylamine at 60-75°C

Date

6-2001

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ernesto J Del Rosario

Abstract

Santos, Catherine Martin, University of the Philippines Los Banos, May 2001. Viscometric and Spectroscopic (UV and IR) Studies on the Solvent-Free Maillard Reaction of Glucose and Butylamine at 60-75°C

Adviser: Ernesto J. del Rosario, Ph.D.

Committee Members: Milagros M. Peralta, Ph.D. Princess C. Hernandez, M.S.

Different mass ratios of butylamine and glucose were prepared and mixed at 75°C for 5 minutes and weight loss analysis was performed. The glucose-butylamine Maillard reaction was accompanied by the formation of water as shown by direct weight analysis using a desiccant. The kinetics of the solvent-free Maillard reaction between glucose and butylamine was studied viscometrically. Equimolar amounts of glucose and butylamine were mixed and then refluxed at 60, 65, 70 and 75°C. The reaction time at each temperature was also varied, namely: 180, 190, 200 and 210 seconds. The pH of the reaction mixture increased with time which indicates the general reaction scheme:

A + B ______H2O c _______-OH P +H2O

where A and B are the reactant, C is the Amadori intermediate and P is the polymeric product. The intrinsic viscosity increased with time, which may be explained by a stepwise polymerization process accompanied by an increase in molecular weight (MW) of the Maillard reaction product. The calculated Mark-Houwink constant, ot, which is related to the molecular shape, shows that the Maillard reaction product is in random coil conformation at the said temperatures.

The glucose-butylamine Maillard reaction product at 75°C was purified using Sephadex G-75 chromatography and then eluted from a DEAE-Sephadex column with NaC1 salt gradient. The MW was found to be 11KDa.

The total nitrogen and carbon contents of the purified sample were determined and the C/N ratios were 10.09, 10.22 and 10.16 for the products obtained at 60,70 and 75°C, respectively.

The ultraviolet spectra of the Maillard reaction product at 60°C and 75°C were determined and showed absorption peaks at 287nm and 293nm, respectively. 1R analysis of these samples showed the presence of C=O, O-H and C-N groups.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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