Environmental Engineering Seminar
By
Dr. Daeik (Derek) Kim
Project Engineer
Lee & Ro, Inc.
City of Industry,
CA
ABSTRACT
The Maillard reaction is a type of non-enzymatic browning which involves the reaction of simple sugars (carbonyl groups) and amino acids or proteins (free amino groups). It occurs in most foods upon heating and also in the human body. The Maillard reaction occurring in biopolymers was investigated to prove that biopolymers could convert into geopolymers over the years. A characteristic property of geopolymers is the high concentration of humus material, particularly humic and fulvic acids containing melanoidin. Melanodin chromophore was used as a marker of the Maillard reaction. Chitosan plays the role of nitrogen functional groups, forming the precursor of the melanoidin compound. The same peak of browning effect of glucose-glycine, or glucosamine, was found corresponding to the browning of chitosan. However, xanthan gum, which does not contain nitrogenous functions, did not yield the melanoidin peak. Maillard reactions are dependent upon temperature, solute concentration, and reaction time, and occurred in the experiments: glucosamine, chitosan plus glucose, and chitosan plus glucosamine. These reactions also depend on the carbohydrate molecules, as well as the existence of nitrogen functional groups. Simple Maillard reaction in biopolymers can help simulate a possible pathway for the geopolymerization phenomena occurring in natural environments.
Speaker Contact: derek-k@lee-ro.com
Seminar Slides
(pdf)
Friday, January 28, 2005
1:00 - 2:00pm
Kaprielian Hall, Room 156