The process by which foods are browned during baking and roasting is attributed to the Maillard reaction. The interaction of the $ alpha$-hydroxycarbonyl moiety of a reducing sugar with an amino compound can result in a complex series of changes. The identification and isolation of the key intermediates, known as the Amadori rearrangement product (ARP) and Heyns rearrangement product (HRP), can provide a greater understanding of the browning process. / Fourier transform infrared (FTIR) analysis of 1-hydroxyacetane provided qualitative and quantitative information of the behavior of this $ alpha$-hydroxycarbonyl compound in various aqueous and non-aqueous solutions. / The carbonyl peaks (in the 1750-1700 $ rm cm sp{-1}$ absorption region) due to the keto and aldehydo forms of 1-hydroxyacetone (acetol) in the pure state and in deuterium oxide $ rm(D sb2O)$ were assigned. Upon addition of the acid-base catalysts (triethylamine, 5% NaOD and 5% DCl) additional peaks were detected in the alkene region (1700-1650 $ rm cm sp{-1})$ due to the formation of enediols by enolization. The examination of analogous hydroxycarbonyl structures (1-hydroxy-2-butanone, glyceraldehyde, glycoaldehyde and dihydroxyacetone) provided the means to confirm the assignments of the carbonyl and enediol bands. / The integrated intensity of the carbonyl peak of 1-hydroxyacetone centered at 1720 $ rm cm sp{-1}$ was determined for dilute solutions in $ rm D sb2O.$ The integrated molar absorptivity of the carbonyl band was calculated to be 3674 L/mol/cm. In addition, the effect of concentration and temperature on dimer dissociation was investigated. The effect of solvent and temperature on enolization was also studied. Time run analysis of the carbonyl-amine reaction of 1-hydroxyacetone with pyrrolidine provided the basis for a kinetic study of the rearrangement process in the early stage of Maillard reaction.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.27335 |
| Date | January 1997 |
| Creators | Harty-Major, Susan. |
| Contributors | Yaylayan, V. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001572122, proquestno: MQ29710, Theses scanned by UMI/ProQuest. |
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