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Kinetic Analysis of the Glucose/Glycine Maillard Reaction for Entry-Level Student Experiments
https://kjunshin.repo.nii.ac.jp/records/2000098
https://kjunshin.repo.nii.ac.jp/records/200009878fc9bf4-0f21-41d2-85d3-263e5a5a3e64
| 名前 / ファイル | ライセンス | アクション |
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Kinetic Analysis of the Glucose Glycine Maillard Reaction for Entry-Level Student Experiments.pdf (1.5 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||
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| 公開日 | 2024-04-12 | |||||||||
| タイトル | ||||||||||
| タイトル | Kinetic Analysis of the Glucose/Glycine Maillard Reaction for Entry-Level Student Experiments | |||||||||
| 言語 | en | |||||||||
| 言語 | ||||||||||
| 言語 | eng | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 著者 |
南, 勇真
× 南, 勇真
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| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | 【Introduction】The Maillard reaction, also called amino-carbonyl reaction, is one of the most important reactions in food chemistry. The Maillard reaction contributes to the browning and flavor in a wide range of foods such as miso, soy sauce, toasts, cookies, roasted coffee, and grilled meats etc. It is particularly important for students involved in nutrition and cookery science to learn about the Maillard reaction from a chemical perspective. On the other hand, the use of unfamiliar analytical instruments and rigorous analysis are daunting for beginner students. This bulletin article aims to introduce the easy experiments and the rudimental kinetic analysis of the Maillard reaction based on absorbances for beginner students. 【Methods】Glucose (Glc) and glycine (Gly) solution were used as simple model substrates. The pH of the solution was adjusted with phosphate buffer. Reaction mixtures were heated in a boiling bath. After every 10 minutes, one test tube was immediately cooled with running water and absorbances (A) at 470 nm were measured. Data were analyzed by Excel. 【Results and Discussion】Based on Lambert-Beer’s law, the rate of melanoidin formation was estimated by absorbances. First, an effect of the concentration of substrates was demonstrated. As the principal of chemical reactions, the greater the concentration of reactants, the faster the reaction proceeded. Next, an effect of pH was also clearly shown. Although the reaction proceeded rapidly at pH 9, almost no reaction was observed in pH 4. This tendency is fundamental in the mechanism of the Maillard reaction. Using the results in pH 7 and 9 cases, a basic kinetic analysis was carried out. Generally, some approximation is useful for the complicated reaction analysis. If the concentration of one reactant (either an amino acid or a reducing sugar) is significantly higher than the other, its concentration can be regarded as almost constant throughout the reaction. Based on these assumptions, the reaction was regarded as a pseudo-first order reaction. A linear approximation of plotting the ln(A/A0) to time showed good linearity. The coefficient of the linear equation is the reaction rate constant (k). k = 9.08×10-2 min-1 in pH 9, and k = 7.14×10-2 min-1 in pH 7 were calculated. An estimation of reaction rate constants also confirmed that the Maillard reaction was faster under basic conditions. 【Summary】In this report, spectroscopic analysis of the glucose/glycine Maillard reaction was investigated as a model reaction for student experiments. These experiments are easy to perform and only require knowledge of the elementary level chemistry and mathematics. By assuming the Maillard reaction to be a pseudo-first order reaction, a simple kinetic calculation was able to be carried out. However, a lot of assumption and calculation were not rigorous for the simplicity. Needless to say, more rigorous and advanced analysis requires a variety of measurements, exact equations, and calculations. |
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| 言語 | en | |||||||||
| 書誌情報 |
号 28号, p. 57-64, ページ数 8, 発行日 2024-03 |
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| 出版者 | ||||||||||
| 出版者 | 鹿児島純心大学看護栄養学部 | |||||||||
| 言語 | ja | |||||||||
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| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 2759-050X | |||||||||
