Four Model Maillard reactions (MRs) have been carried out using Leucine
with each of the following Saccharides; aldohexose (glucose, Glc), ketohexose
(fructose, Fru), aldopentose (xylose, Xyl) and disaccharide (Lactose, Lac) at
100 °C and for 24hr
s. The pH changes with time were monitored during the
reactions at different initial reactant ratio. The products of the reactions
(MRPs) were then separated by absolute ethanol into low and high molecular
weight fractions (LMW & HMW). The four distinct Saccharides–Leucine
MRPs were studied by fluorescence and ultraviolet /visible spectrophotometer.
The results showed the tendency of Xyl–Leu MRPs to form brown polymers
with relatively high reaction rates compared to Fru, Glc and Lac -Leu MRPs
respectively. Further characterization of reducing power of the Saccharides –
Leu (MRPs) was performed and showed that different Saccharides –LeuHMW
(MRPs) had a higher reducing power than LMW ( MRPs).
