Kinetic Study of the Maillard Reaction by On-Line Sequential Injection Analysis with 1H Nuclear Magnetic Resonance Spectroscopy
Mentor 1
Joseph Aldstadt
Location
Union 280
Start Date
29-4-2016 12:40 PM
Description
The Maillard Reaction is a series of reactions where amino acids and sugars condense. This reaction occurs in a variety of biotic and a biotic environments. Because of its implication in complications of Diabetes Mellitus, it has drawn a great deal of interest. The byproducts of the Maillard Reaction fall into a broad category called “advanced glycation end products” (AGEs) which have a critical role in hyperglycemia. The reaction is also known for its complexity, and the kinetic aspects of the reactions are not well understood. In our study, kinetics of the early stages of the Maillard Reaction was modeled by using phenylalanine methyl ester (PHE ME) and methyl glyoxal (MGO), as model amino acid and sugar, respectively. A Nuclear Magnetic Resonance (NMR) spectrometer (82 MHz) was used to quantify the loss of these reactants. A method based upon Sequential Injection Analysis (SIA) was developed to automatically monitor the reaction. The pH of the reaction has been optimized to allow for it to proceed over a period of 24 hours. The reagents have been prepared with Deuterium Dioxide (D2O) as a solvent to allow for a lower background signal. A Faraday Cage has been installed to minimize interference from external Electromagnetic Fields. Future work will further optimize the reaction conditions and integrate a liquid-liquid extraction method to allow for the determination of Mallard Reaction species in complex solution matrices.
Kinetic Study of the Maillard Reaction by On-Line Sequential Injection Analysis with 1H Nuclear Magnetic Resonance Spectroscopy
Union 280
The Maillard Reaction is a series of reactions where amino acids and sugars condense. This reaction occurs in a variety of biotic and a biotic environments. Because of its implication in complications of Diabetes Mellitus, it has drawn a great deal of interest. The byproducts of the Maillard Reaction fall into a broad category called “advanced glycation end products” (AGEs) which have a critical role in hyperglycemia. The reaction is also known for its complexity, and the kinetic aspects of the reactions are not well understood. In our study, kinetics of the early stages of the Maillard Reaction was modeled by using phenylalanine methyl ester (PHE ME) and methyl glyoxal (MGO), as model amino acid and sugar, respectively. A Nuclear Magnetic Resonance (NMR) spectrometer (82 MHz) was used to quantify the loss of these reactants. A method based upon Sequential Injection Analysis (SIA) was developed to automatically monitor the reaction. The pH of the reaction has been optimized to allow for it to proceed over a period of 24 hours. The reagents have been prepared with Deuterium Dioxide (D2O) as a solvent to allow for a lower background signal. A Faraday Cage has been installed to minimize interference from external Electromagnetic Fields. Future work will further optimize the reaction conditions and integrate a liquid-liquid extraction method to allow for the determination of Mallard Reaction species in complex solution matrices.
