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Maillard browning kinetics in a liquid model system

Liquid model systems containing varying concentrations of glucose and glycine in a 0.1 M phosphate buffer at pH 1.0 were stored at 31 o C. Formation of brown pigments and fluorescent compounds as well as the loss of glucose and glycine was monitored over time. Glucose and glycine loss individually followed first-order Kinetics and second order overall, as predicted mechanistically. Amino acid loss went into a no-loss period, as expected mechanistically from Bodenstein steady-state kinetics