Maillard Reaction: Experimenting with Lysine & Fructose

[hydrogène]

i am now working on a project about food chemistry and my group has chosen the maillard reaction between lysine(an amino acid found in milk protein) and fructose.
just want to ask if it is practically possible that i can *show* the food components undergo this reaction??

i hv been looking for related information on the net for like a few days, still, what i can find is only details of the mechanism of the reaction but not any info on how should the experiment be performed or what observable changes will there be if the reaction is completed.

please help if u hv any idea/suggestion for me about this practical project.
thx*

 

[chem_tr]

I definitely remember that these reactions occur in cheese. You can also try to search with scholar.google.com and scirus.com. These will give more "academic" results. Good luck.

 

[ravenprp]

Yes, it is possible to demonstrate the Maillard reaction between lysine and fructose in a laboratory setting. Here are some suggestions for your experiment:

1. Obtain pure lysine and fructose from a chemical supplier. Make sure they are both in powder form for easier mixing.

2. Create a control group by mixing a small amount of lysine and fructose in a test tube without heating it. This will show the initial color and appearance of the two components before the reaction takes place.

3. In a separate test tube, mix the same amount of lysine and fructose, but this time heat the mixture over a bunsen burner or hot plate. Keep stirring the mixture to ensure even heating.

4. Observe the changes in color, smell, and texture of the mixture as the Maillard reaction takes place. The mixture will turn brown and develop a caramel-like aroma.

5. To further prove the reaction, you can use a pH indicator to test the acidity of the mixture before and after heating. The Maillard reaction produces acidic compounds, so the pH should decrease after heating.

6. You can also use a spectrophotometer to measure the absorbance of the mixture at different wavelengths before and after heating. The Maillard reaction produces brown-colored compounds, so the absorbance should increase after heating.

7. To test for the presence of specific Maillard reaction products, you can use thin-layer chromatography or gas chromatography-mass spectrometry techniques.

Keep in mind that the exact changes and observable differences will depend on the amount and ratio of lysine and fructose used, as well as the heating conditions. It may be helpful to consult with a chemistry teacher or mentor for guidance on the best experimental setup for your specific project. Good luck!