Optimization of Maillard Reaction between Glucosamine and Amino Acids Using Plackett-Burman Design

Abstract

Glucosamine has been known as an intermediate for seafood flavor. The purpose of this study was to investigate optimum condition of Maillard reaction of glucosamine with amino acids by Plackett-Burman design. In this case study, a 24-run of Plackett-Burman design is used in the independent variables were 23 and its experimental numbers were 24. The kinds of independent variables were 20 kinds of amino acids and the other three precursors were dummy variables. The sample solution was set to pH 5, 7 and 9 with 0.1M HCl and 0.1M NaOH. The final volume was 10 mL. The model solution was put for 1 hour in a dried oven of 120°C. After the reacted solution was cooled at room temperature, the degree of nonenzymatic browning for the solution was measured by using absorbance values. The model systems were matched very well at the statistical analysis of Plackett-Burman design. Their comparisons of browning degree between glucosamine and amino acids were carried out by using Design-Expert software. The headspace volatile compounds of Maillard reaction products were isolated, separated and identified by using the combined system of dynamic headspace isolator, gas chromatography and mass selective and by matching their Kovats retention time. There were 141 volatile compounds identified from the Maillard reaction reactants and they were classified into 13 different groups. The numbers of the identified volatile compounds were 46, 59, and 36, for the Maillard reaction reactants of glucosamine and amino acids at pH 5, 7, and 9, respectively. The volatile flavor compounds were most abundantly identified at pH 7.