Enzymatic Browning Lab Report

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UNIVERSITI TUNKU ABDUL RAHMAN

UNIT DESCRIPTION : Food Chemistry
NAME : Yong Zhi Rhen
ID : 1307297
YEAR & SEMESTER : YEAR 3 SEMESTER 2
PARTNER’S NAME : Tan Kai Jie, Bernard Hiew, Leng Li Zhou
Practical group : P1
EXPERIMENT NO. : 3
EXPERIMENT TITLE: Measurement of Extent of Nonenzymatic Browning
DATE : 15/1/2016
LECTURER : Dr. Khoo Kong Soo

Experiment 3
Title:
Measurement of Extent of Nonenzymatic Browning

Objectives:
1. To understand the Maillard reaction.
2. To use simple model system to study factors that affect the rate of the Maillard reaction

Introduction: Browning is the process of becoming brown which normally referring to food. Browning has an important economic cost, causing deterioration of the value of product in the market of food. There are two type of browning reaction, one is enzyme-catalyzed and another one is non-enzymatic. Enzymatic browning is a chemical process, involving polyphenol oxidase, catechol oxidase, and other enzymes that create melanins and benzoquinone from natural phenols, resulting in a brown color.

Non-enzymatic browning is a chemical process that produces a brown color in foods without the activity of enzymes. The two main forms of non-enzymatic browning are caramelization and the Maillard reaction. Maillard reaction is a reaction between reducing sugars and amine resulting in browning and flavor development. Low

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