Research of the characteristics of Maillard reaction derived from diglycine-xylose system

This research focused on the characteristic of Maillard reaction products ( MRPs) derived from diglycinexylose system in order to explore the formation of cross-linking.The results of fluorescence analysis showed that a new peak was observed in the system, in addition, the maximum fluorescence intensity in 430nm enhanced with prolonged heating time.According to the results of Gel Permeation Chromatography, it was observed that the pattern of the molecular weight MW distribution of the MRPs heating at 120°C for 2.0h was of 700⁵000 ( 1.86%) , 500 ~ 700 ( 3.16%) and 180 ~ 500 ( 46.27%) .After the separations of MRPs derived from digylcine- xylose model system through Sephadex G-10 and twice HPLC technologies, a high m /z value of 379 was obtained by LC-MS investigations.Taken diglycine-13C5- xylose system as a control, the corresponding ion fragments and the numbers of carbon atoms originated from parent sugar were identified by LC-MS and LC-MS/MS investigations.It may suggest that the high MW products may be formed by cross- linking between diglycine and reducing sugar.