Study of maillard reaction products in model aqueous and water/ethanol systems containing glucose and glycine, diglycine, and triglycine

Abstract

The reduction in pH was higher in aqueous solutions than in ethanolic solutions. Moreover, pH was lower in glycine compared to diglycine and triglycine in both aqueous and ethanolic solutions. Maillard reaction products (MRPs) derived from diglycine had a greater absorbance at 294 and 420 nm in ethanolic solution than an aqueous solution. The loss of glucose was higher in ethanolic MRPs solution than in aqueous solutions. The glycine oligomer content in ethanolic solutions remained much higher than that in aqueous solutions. Absorption in the ultraviolet (UV)-vis spectra was higher in MRPs derived from the ethanolic solution than in those derived from the aqueous solution. The molecular weights of MRPs derived from an ethanolic solution showed higher peak intensities than those derived from an aqueous solution, whereas the major peaks of the molecular weight in an ethanolic solution were slightly different from those in an aqueous solution.