Open Collections

UBC Theses and Dissertations

UBC Theses Logo
Featured Collection

UBC Theses and Dissertations

Maillard browning reaction of glucose-lysine model system in a microwave field Xing, Biwen Kristi

Abstract

The impact of microwave heating on the formation of Maillard reaction products (MRPs) was investigated and compared with the effect of conventional convective heating, using glucose-lysine as a model system. Two different microwave treatments were used to compare with conventional heating in a heated water bath: a 700 W, 2450 MHz vacuum microwave and, an Ethos Synth microwave reactor at 2450 MHz, which dropped the microwave power level from 700 W to below 100 W after reaching the desired temperature. Experiments were carried out at controlled temperatures of 63°C up to 120°C, and Maillard reaction rate, UV/Visible spectral characteristics of MRPs, dielectric properties of MRPs, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis of MRPs, Fourier transform infrared (FTIR) spectroscopy analysis of MRPs and cell toxicity test of MRPs were studied. Comparison with control samples treated by conventional heating showed a significant rate enhancement of the studied reactions during vacuum microwave heating. Results of UV/visible spectral patterns and dielectric properties indicated that different compounds or different concentrations of compounds were produced during vacuum microwave treatment. However, these differences were not observed during the Ethos Synth microwave heating. Ethos Synth microwave heating produced similar MRPs as conventional heating. MALDI-TOF MS analysis of 81°C MRPs and FTIR analysis of 90°C MRPs also indicated the major chemical components of MRPs from different treatments were the same, however, the concentrations of compounds were different. In addition, the MRPs at 90°C derived from vacuum microwave heating of glucose-lysine showed a higher cytotoxic effect when compared with MRPs derived from water bath or Ethos Synth microwave reactor heating at lower dose concentration (0.5 mg/ml). These differences are possibly due to the higher microwave power in vacuum microwave.

Item Metadata

Title
Maillard browning reaction of glucose-lysine model system in a microwave field
Creator
Xing, Biwen Kristi
Publisher
University of British Columbia
Date Issued
2002
Description
The impact of microwave heating on the formation of Maillard reaction products (MRPs) was investigated and compared with the effect of conventional convective heating, using glucose-lysine as a model system. Two different microwave treatments were used to compare with conventional heating in a heated water bath: a 700 W, 2450 MHz vacuum microwave and, an Ethos Synth microwave reactor at 2450 MHz, which dropped the microwave power level from 700 W to below 100 W after reaching the desired temperature. Experiments were carried out at controlled temperatures of 63°C up to 120°C, and Maillard reaction rate, UV/Visible spectral characteristics of MRPs, dielectric properties of MRPs, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis of MRPs, Fourier transform infrared (FTIR) spectroscopy analysis of MRPs and cell toxicity test of MRPs were studied. Comparison with control samples treated by conventional heating showed a significant rate enhancement of the studied reactions during vacuum microwave heating. Results of UV/visible spectral patterns and dielectric properties indicated that different compounds or different concentrations of compounds were produced during vacuum microwave treatment. However, these differences were not observed during the Ethos Synth microwave heating. Ethos Synth microwave heating produced similar MRPs as conventional heating. MALDI-TOF MS analysis of 81°C MRPs and FTIR analysis of 90°C MRPs also indicated the major chemical components of MRPs from different treatments were the same, however, the concentrations of compounds were different. In addition, the MRPs at 90°C derived from vacuum microwave heating of glucose-lysine showed a higher cytotoxic effect when compared with MRPs derived from water bath or Ethos Synth microwave reactor heating at lower dose concentration (0.5 mg/ml). These differences are possibly due to the higher microwave power in vacuum microwave.
Extent
5166072 bytes
Genre
Thesis/Dissertation
Type
Text
File Format
application/pdf
Language
eng
Date Available
2009-10-17
Provider
Vancouver : University of British Columbia Library
Rights
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
DOI
10.14288/1.0090971
URI
http://hdl.handle.net/2429/13966
Degree
Master of Science - MSc
Program
Food Science
Affiliation
Land and Food Systems, Faculty of
Degree Grantor
University of British Columbia
Graduation Date
2002-11
Campus
UBCV
Scholarly Level
Graduate
Aggregated Source Repository
DSpace

Item Media

Item Citations and Data

Rights

For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.