Maillard reaction in the model system carbonyl-containing compound – amino acis
Keywords:model systems, D-glucose, glycine, early stages, intermediates, UV spectroscopy
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.
Heping Cui. Formation and fate of Amadori rearrangement products in Maillard reaction / Heping Cui, JunheYu // Trends in Food Science & Technology. – 2021. – Volume 115. – P. 391-408. https://doi.org/10.1016/j.tifs.2021.06.055
Eun Sil Kim. Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique / Eun Sil Kim, Varoujan Yaylayan // Current Research in Food Science. – 2021. – Volume 4. – P. 287-294. https://doi.org/10.1016/j.crfs.2021.04.003
Faranak Ghaderi. Review of the physicochemical methods applied in the investigation of the Maillard reaction in pharmaceutical preparations / Faranak Ghaderi, Farnaz Monajjemzadeh // The Journal of Drug Delivery Science and Technology. – 2020. – Volume 55. 101362. https://doi.org/10.1016/j.jddst.2019.101362