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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38782

Title: One-step simultaneous differential scanning calorimetry-FTIR microspectroscopy to quickly detect continuous pathways in the solid-state glucose/asparagines Maillard reaction.
Authors: Hwang, Deng-Fwu
Hsieh, Tzu-Feng
Lin, Shan-Yang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Amino Acids
Date: 2013-11
Issue Date: 2016-11-09T02:13:29Z
Publisher: Journal of AOAC International
Abstract: Abstract: The stepwise reaction pathway of the solid-state Maillard reaction between glucose (Glc) and asparagine (Asn) was investigated using simultaneous differential scanning calorimetry (DSC)-FTIR microspectroscopy. The color change and FTIR spectra of Glc-Asn physical mixtures (molar ratio = 1:1) preheated to different temperatures followed by cooling were also examined. The successive reaction products such as Schiff base intermediate, Amadori product, and decarboxylated Amadori product in the solid-state Glc-Asn Maillard reaction were first simultaneously evidenced by this unique DSC-FTIR microspectroscopy. The color changed from white to yellow-brown to dark brown, and appearance of new IR peaks confirmed the formation of Maillard reaction products. The present study clearly indicates that this unique DSC-FTIR technique not only accelerates but also detects precursors and products of the Maillard reaction in real time.
Relation: 96(6)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38782
Appears in Collections:[食品科學系] 期刊論文

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