Maillard reaction in the model system carbonyl-containing compound – amino acis
DOI:
https://doi.org/10.18372/2306-6407.1-2.16020Keywords:
model systems, D-glucose, glycine, early stages, intermediates, UV spectroscopyAbstract
In the paper there is showed the results of a study of the effect of an amino acid (amine-containing compound) on the course of the early stages of the Maillard reaction in the D-glucose / glycine model system. UV spectroscopy was used to compare the changes that occur in pure solutions of D-glucose and the D-glucose / glycine system at different temperatures and heating times. It is shown that the amino acid not only provides rapid formation of endiol intermediates due to Amadori rearrangement, but also actively intervenes in the further course of D-glucose transformations, interacting with intermediates and even changing the direction of some components of reactions.
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