End point detection of maillard reaction by oblique incidence reflectivity difference technique
Abstract
Maillard reactions between Glycine and Glucose were performed in a water bath at 90 degrees. The reaction products were collected at various reaction times from 5 min to 10 h. These products were then printed on amine glass slides as a microarray. For the first time, the Maillard reaction products were detected by a novel optical technique:oblique-incidence reflectivity difference (OI-RD) method. Results from this method show that the quantities of some intermediates increase with time in exponential way; while the melanoidin formation increases with time linearly. More importantly, this experiment provides a new versatile method for detection or real time monitoring of Maillard reactions.
