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Register a new userStudying some effective factors on maillard reaction products (Saccharides–Leucine) system
دراسة بعض العوامل المؤثرة في منتجات تفاعل ميار جملة (لوسين ـ سكاريد)
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طبق تفاعل ميار بمفاعلة الحمض الأميني (لوسين) مع سكاريد سداسي ألدوزي (الغلوكوز) و سكاريد سداسي كيتوزي (الفركتوز) و سكاريد خماسي ألدوزي (الكسيلوز) و سكاريد ثنـائي (سـكاريد الحليـب - اللاكتوز) في الدرجة 100 م° مدة 24 ساعة، حيث تمت مراقبة pH الوسط في أثنـاء التفاعـل بمـرور الزمن و بتغير نسب المتفاعلات الابتدائية، ثم جزئت منتجات التفاعل بالايتـانول المطلـق إلـى منتجـات منخفضة الوزن الجزيئي weight molecular Low) LMW) و منتجات عالية الوزن الجزيئـي High weight molecular) HMW) . درست منتجات تفاعل لوسين- سكاريد طيفياً باستخدام مطياف التـألق و مقياس الطيف الضوئي بالمجال المرئي و فوق البنفسجي و لوحظ ميل منتجات تفاعل لوسين- كـسيلوز الواضح لتشكيل بوليمرات بنية اللون بمعدل كبير مقارنة بمنتجات تفاعل لوسين - فركتـوز و غلوكـوز و لاكتوز على التوالي. كما عينت القدرة الإرجاعية لمنتجات التفاعل و التي بينت أن منتجات التفاعل عالية الوزن الجزيئي تمتلك قدرة إرجاعية أكبر من منتجات التفاعل منخفضة الوزن الجزيئي.
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 24hrs. 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).
References used
Brands, C. M. J., Alink, G. M., Van Boekel, M. A. J. S. & Jongen, W. M. F. (2000). Mutagenicity of heated sugar–casein systems: Effect of the Maillard reaction. Journal of Agricultural and Food Chemistry, 48, pp. 2271–2275
Davies, C. G. A. & Labuza, T. P. (1999). The maillard reaction application to confectionery products, Department of Food Science and Nutrition University of Minnesota, St. Paul, Minnesota 55108
Homma, S., Tomura, T., Fujimaki, M. (1982). Fractionation of nondialyzable melanoidin into components by electrofocusing electrophoresis. Agric. Biol. Chem. 46, pp. 1791-1796
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