The use of bicine and tricine as possible Maillard reagents in a combined thermal/chemical modification of beech

IRG/WP 19-40852

D Jones, C-M Popescu, D Krzisnik, M Hocevar, M Humar, M-C Popescu

The effects of thermal modification have been well established, particularly in terms of reductions in mechanical performance. In recent years, there has been an increase in studies related to the Maillard reaction. More commonly associated with food chemistry, it involves the reaction of amines and reducing sugars during cooking procedures. This paper has attempted to combine the use of amines and thermal modification, with subsequent properties investigated for the treatment of beech (Fagus sylvatica). In this initial study, the combined effects of chemical treatments by tricine and bicine were investigated with thermal modification. Along with some preliminary data on mechanical properties, the modifications which appeared in the wood structure were evaluated by infrared spectroscopy. After the treatment about 6-7 % of WPG was identified in treated samples, but further thermal treatment decreased the WPG to about 5%. The modifications appearing in the spectra were mostly related to increase of the intensities of the bands assigned to C=O groups but also to N-H and C-N groups, with shifting of some bands to higher wavenumber values

Keywords: maillard reaction, thermal/chemical treatment, beech wood, infrared spectroscopy

Conference: 19-05-12/16 Quebec City, Canada

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