OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

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Vu Thu TRANG

Keywords

aminoreductone, Maillard Reaction, optimum condition, Box-Behnken design, response surfaces

Abstract

The optimization of process parameters for the production of aminoreductone (AR), a bioactive product formed in the initial stage of Maillard reaction was investigated using response surface methodology (RSM) and Box-Behnken design technique. The optimum process conditions were determined by analyzing the response surface of three-dimensional surface plot and solving the regression model equation with the Design Expert software. The optimum conditions include: heating time of 15 min, temperature of 112.85°C, pH of 8.33 and buffer concentration of 0.53 which were used to obtain the maximum AR yield (76.6 mM) in the model solution of lactose (0.3 M) and butylamine (0.3 M).
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