Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer

  • Ogutu, Benrick (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Ye-Joo (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Dae-Wook (Research Planning and Management Division, National Institute of Food and Drug Safety Evaluation) ;
  • Oh, Sang-Chul (Food Analysis Center, Silla University) ;
  • Hong, Dong-Lee (Research Planning and Management Division, National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University)
  • Received : 2017.02.09
  • Accepted : 2017.08.17
  • Published : 2017.09.30


The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of $120^{\circ}C$ under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other. Maillard reactions of reaction mixtures consisting of glucosaminecyclohexylamine, glucosamine-benzylamine, glucose-cyclohexylamine, and glucose-benzylamine were also studied using different concentration ratios under different durations at a fixed temperature of $120^{\circ}C$ and pH 9. Maillard reactions in the pairs involving glucosamine were observed to be more intense than those of the pairs involving glucose. Finally, with respect to the concentration ratios, it was observed that in most instances, optimal activity was realized, when the reaction mixtures were in the ratio of 1:1.


Supported by : Pukyong National University


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