Study on Maillard reaction products derived from aqueous and ethanolic fructose-glycine and its oligomer solutions.

摘要

Maillard reaction products (MRP) derived from aqueous and ethanolic fructose-glycine and its oligomer (dimer and trimer) solutions were studied. pH was lower in glycine (G) than in diglycine (DG) and triglycine (TG) in both aqueous and ethanolic solutions; however, pH difference between DG and TG was not significant. MRP derived from DG had a greater absorbance at 294 and 420 nm in ethanolic solution than in an aqueous solution. Loss of sugar was higher in ethanolic solution than in aqueous solution. Enolization of fructose was observed in aqueous and ethanolic MRP solutions; however, enolization was not observed for G in aqueous MRP solutions. The glycine oligomer content in ethanolic MRP solutions remained higher than in aqueous MRP solutions. Neither DG nor TG were detected in G aqueous or ethanolic MRP solutions, while TG was detected in DG aqueous and ethanolic MRP solutions. Absorption in the UV-visible (UV-Vis) spectra was higher with MRP derived from the ethanolic solution than with MRP derived from the aqueous solution. MRP derived from DG in an ethanolic solution had the highest absorption intensity.