Reducing Sugars and Amino Acids

SKU: 33814-GluP

$25.95USD or lower Each

Save More When You Buy More!
Quantity1+2+ 3+ 10+ 
Price for each$25.95USD$25.40USD$24.85USD$23.80USD
Your savings - 2.12%4.24%8.29%
Qty:
[5]   1 Reviews    | Write a Review

Learn how glucose and amino acids combine in the Maillard reaction to produce browning and flavor. Visualize this process using Indigo® potato glucose test paper and glucose molecular models.

The Maillard reaction is the chemical basis of browning and flavor development in foods such as bread, coffee, and fried potatoes. It begins when reducing sugars, notably glucose and fructose, react with amino acids during heating. This reaction forms a cascade of intermediates that ultimately produce melanoidins, the brown pigments responsible for desirable color and taste.

Glucose test paper provides a simple way to demonstrate how sugar concentration influences these reactions. Combined with molecular models of glucose and amino acids, it enables students to visualize the underlying chemistry behind everyday culinary transformations.

Details Specs Docs Reviews
Details

Key Maillard Pairs

Reducing Sugar Amino Acid Early Intermediate Product Class
Glucose Lysine N-ε-fructosyl-L-lysine Amadori compound
Glucose Glycine Glycosylamine → 3-deoxyglucosone Dicarbonyl intermediate
Fructose Proline 1-deoxy-2,3-diketosone Advanced Maillard intermediates
Glucose / Fructose Any α-amino acid Multiple condensation products Melanoidins

Chemical Background

Reducing sugars contain a reactive carbonyl group (C=O) that can open from the ring form to react with the amino group (–NH?) of amino acids. The initial product, a Schiff base, quickly rearranges into Amadori compounds, the early intermediates of the Maillard reaction. Subsequent dehydration, fragmentation, and polymerization produce hundreds of aroma and color compounds characteristic of baked or fried foods.

This sequence connects fundamental organic chemistry (nucleophilic addition and condensation) to food science, showing how molecular structure determines sensory properties.

Educational Value Table Framework (EVTF)

Concept Description Activity Learning Link
Reducing Sugar Reactivity Open-chain glucose exposes an aldehyde group capable of reducing mild oxidants and reacting with amino groups. Use glucose test paper to compare raw vs. cooked potato extracts. Glucose Molecular Model
Amino Group Reactivity The –NH? group in amino acids like glycine or lysine can form Schiff bases with carbonyl compounds. Build glycine or lysine models to locate reactive amino groups. Amino Acid Models
Initial Condensation Reaction between glucose and amino acids yields an imine (Schiff base) that rearranges to Amadori compounds. Visualize this rearrangement in the 3D Molecular Model Builder. Organic reaction mechanisms; functional group interactions.
Formation of Melanoidins Further reactions lead to large, brown polymeric pigments responsible for flavor and color. Compare degree of browning in foods with differing glucose test results. Food chemistry; reaction kinetics; sensory science.
Related information or images
Glucose Reducing Sugar Content Test Papers

Glucose Reducing Sugar Content Test Papers

Food Chemistry Education Glucose Test Papers

Food Chemistry

Glucose Oxidase-Peroxidase Mechanism

Glucose Oxidase-Peroxidase

Potato Sugar Content Test Papers In Use

Potato Glucose

Specifications
  • The number of strips (50) per bag is approximate.
  • Strips can be cut in half, thirds or even quarters for more tests!
  • Shelf life is 3 years but if bag is properly sealed, they should be good for a minimum of 5 years.
  • Strips will degrade if exposed to sunlight and come in a dark bag to prevent this.
  • Do NOT transfer strips to a clear bag or strips will degrade quickly.
Documentation

Test Strip Documentation
Stability Statement Certificate of Analysis SDS
Indigo Potato glucose test strips Stability Statement Indigo Potato glucose test strips Certificate of Analysis Indigo Potato glucose test strips SDS
Reviews (1)
2020-09-18
Great value!!! Shipping is quick.
— Christine
Review This Product Now!