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KMID : 1007519950040010007
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.7 ~ p.10
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High Resolution ^(13)C NMR Spectroscopy of Maillard Reaction Products Obtained from Sucrose and Lysine
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Koo Nan-Sook
Natholyn D. Harris
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Abstract
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The contribution of sucrose to the Maillard reaction was investigated by using sucrose-lysine model system. Solid state ^(13)C NMR spectra were obtained from sucrose-lysine mixture without water, unheated and heated (at 100 % 1 sucrose-lysine solution. Only heated sucrose-lysine solution showed brown color change, the NMR spectra of unheated sucrose-lysine solution indicated that structural similarity to those of heated sucrose-lysine solution. It is concluded that the Maillard reaction started at room temperature when sucrose and lysine were dissolved in solution and that heating played an important role on the polymerization under the reaction condition.
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