A new approach to study the significance of Amadori compounds in the Maillard reaction

• Published in: Food chemistry 1997-03, Vol.58 (3), p.249-254
• Main Authors: Molero-Vilchez, M.D., Wedzicha, B.L.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Miscellaneous
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(96)00227-0

A new approach to study the significance of Amadori compounds in the Maillard reaction involves a comparison of their rates of reaction with sulphite species, S(IV), with the rates of reaction of S(IV) in the corresponding reducing sugaramino acid-S(IV) reactions. The rate of formation of monofructoseglycine, MFG, in the glucose-glycine-S(IV) reaction ([glucose] = 1 M, [glycine] = 0.5 M, [S(IV)] = 0.05 M, pH 5.5, 55 °C) in 0.2 M acetate buffer is 30 × 10 −5 mol l −1 h −1 and the rate of loss of S(IV) of the order 8 × 10 −5 mol l −1 h −1. The concentration of MFG increases to 40 mM by the time all the S(IV) has undergone reaction. On the other hand, the reaction of MFG with S(IV) is immeasurably slow (< 1 × 10 −5mol l −1 h −1 when [MFG] = 10–40 mM, [Glycine] = 0.5 M, [S(IV)] = 0.02 M), under the same conditions. The rate of browning of MFG, MFG-glucose and MFG-glycine mixtures was found to be much slower than the rate of browning in the corresponding glucose-glycine reaction. This evidence all points to the non-involvement of MFG in the glucose-glycine Maillard browning reaction during the stage where S(IV) exerts its inhibitory effect.