The Amino-Carbonyl Reaction in the Fructose-Glycine Mixture System

Fructose-Glycine 혼합계에 있어서 Amino-Carbonyl 반응

  • Lee, Jin-Ho (Department of Agricultural Chemistry, Chonbuk National University) ;
  • Han, Kang-Wan (Department of Agricultural Chemistry, Chonbuk National University)
  • 이진호 (전북대학교 농과대학 농화학과) ;
  • 한강완 (전북대학교 농과대학 농화학과)
  • Published : 1989.06.01

Abstract

This study was conducted to observe the physico-chemical exchange and effect of amino-carbonyl reaction between fructose and glycine . When various buffer solutions were added to equimolar mixture of fructose and glycine at pH 6.0 and $100^{\circ}C$, the browning effect was markedly observed by Mcllvaine buffer. Among the combinations of temperature and reaction time, the deep browning effect was obtained above $100^{\circ}C$, 3hr A marked browning effect obtained above pH 7.0 but little observed below pH 7.0. The browning effect was markedly increased at high fructose concentration. It required 4.0hrs and 32.9hrs to decrease 50% of initial concentration of fructose and glycine at $100^{\circ}C$ and pH 7 but 0.9hrs and 3.8hrs at $120^{\circ}C$, pH 7.0, respectively. The rate constant of fructose and glycine at $100^{\circ}C\;and\;120^{\circ}C$ were $1.78{\times}10^{-1},\;2.11{\times}10^{-2}\;and\;7.74{\times}10^{-1},\;1.83{\times}10^{-1}$, respectively. The formation of HMF was likely to follow the first order kinetics. The addition of 0.1M sodium sulfite, 0.1M sodium bisulfite and 0.1M calcium chloride to equimolar mixture (0.05M) surpressed the reaction up to 76.8%, 76.8% and 96.4%, respectively.

Keywords

amino carbonyl reaction;Mcllvaine buffer;HMF(5-hydroxymethyl-2-furfural)