In our master's thesis, we studied the influence of various sugars and physical factors on the Maillard reaction. We focused on the interaction between different sugars (glucose, fructose, sucrose, starch, mannose, and xylose) and asparagine, as well as the impact of temperature, time, and water content on the reaction process. We conducted analyses using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and high-preformance liquid chromatography (HPLC). Our findings showed that mixtures of sugars and asparagine react at different rates. Monosaccharides reacted the fastest, followed by the disaccharide sucrose, while starch did not react with asparagine because it does not break down into monomers at high temperatures like sucrose does. Xylose was the fastest to react with asparagine under all conditions. We also studied the influence of physical factors and found that the intense reaction of all mixtures is caused by a higher temperature and an increase in the water content in the mixture. The HPLC method enabled the analysis of heat-stressed mixtures of asparagine with glucose and xylose. The results showed differences in the composition of the mixtures, but we were unable to perform an imprecise quantitative and qualitative analysis of the products.
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