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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38787

Title: Thermoanalytical and spectroscopic studies on solid-state characterization of glucose, asparagines and their mixture.
Authors: Shan-Yang Lin
Deng-Fwu Hwang
Tzu-Feng Hsieh
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Continuous-stepwise reaction
Solid state characterization
Date: 2013
Issue Date: 2016-11-09T03:00:56Z
Publisher: Journal of Spectroscopy and Dynamics
Abstract: Abstract: A simultaneous DSC-FTIR microspectroscopy was used to investigate the solid-state characterization of anhydrous glucose (GLU), L-asparagine monohydrate (LAM), and GLU-LAM physical mixture. A conventional DSC and TG analytical methods were also applied. The results indicate that the degradation of GLU was started after complete melting, but LAM was previously dehydrated around 93°C and then degraded beyond the initial melting temperature. Three endothermic peaks at 54, 108 and 123°C were observed in the DSC curve of GLU-LAM physical mixture, which was markedly different from that of the superimposed DSC curves of GLU and LAM, due to the GLU-LAM interaction via possible Maillard reaction. DSC-FTIR microspectroscopic result demonstrates that a continuous-stepwise reaction process was directly evidenced from Schiff base intermediate to Amadori product and then to decarboxylated Amadori product in the interaction of GLU and LAM by this one-step technique. The present study suggests that solid-state reaction between GLU and LAM could be easily detected and directly observed using a unique DSC-FTIR microspectroscopy in real time.
Relation: 3(23)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38787
Appears in Collections:[食品科學系] 期刊論文

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