Maillard reaction - Fluorescence results

The Maillard reaction can be monitored by measuring the amount of reactive primary amines. The amount of reactive free amino groups in heat-treated chitosan was measured using genipin crosslinking and fluorescence. A UV-VIS spectrophotometer (BMG LABTECH, FLUOstar Omega Microplate Reader) was used to measure the fluorescence intensity (FI) of samples using 550 nm and 650 nm for the excitation and emission wavelengths, respectively, over 24 hours.