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  Journal of Spectroscopy and Dynamics 2013, 3: 23
  Research Article
Thermoanalytical and spectroscopic studies on solid-state characterization of glucose, asparagine and their mixture
  Shan-Yang Lina, Deng-Fwu Hwangb, Tzu-Feng Hsieha,b  
a Department of Biotechnology, Yuanpei University, Hsin Chu, Taiwan
b Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan

  A simultaneous DSC-FTIR microspectroscopy was used to investigate the solid-state characterization of anhydrous glucose (GLU), L-asparagine monohydrate (LAM), and GLU-LAM physical mixture. A conventional DSC and TG analytical methods were also applied. The results indicate that the degradation of GLU was started after complete melting, but LAM was previously dehydrated around 93°C and then degraded beyond the initial melting temperature. Three endothermic peaks at 54, 108 and 123°C were observed in the DSC curve of GLU-LAM physical mixture, which was markedly different from that of the superimposed DSC curves of GLU and LAM, due to the GLU-LAM interaction via possible Maillard reaction. DSC-FTIR microspectroscopic result demonstrates that a continuous-stepwise reaction process was directly evidenced from Schiff base intermediate to Amadori product and then to decarboxylated Amadori product in the interaction of GLU and LAM by this one-step technique. The present study suggests that solid-state reaction between GLU and LAM could be easily detected and directly observed using a unique DSC-FTIR microspectroscopy in real time.
  Glucose; Asparagines; Solid state characterization; Interaction; DSC-FTIR; Continuous-stepwise reaction  

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