Maillard Reaction: Experimenting with Lysine & Fructose

[hydrogène]

i am now working on a project about food chemistry and my group has chosen the maillard reaction between lysine(an amino acid found in milk protein) and fructose.
just want to ask if it is practically possible that i can *show* the food components undergo this reaction??

i hv been looking for related information on the net for like a few days, still, what i can find is only details of the mechanism of the reaction but not any info on how should the experiment be performed or what observable changes will there be if the reaction is completed.

please help if u hv any idea/suggestion for me about this practical project.
thx*

 

[chem_tr]

I definitely remember that these reactions occur in cheese. You can also try to search with scholar.google.com and scirus.com. These will give more "academic" results. Good luck.