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Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. II. Mechanistic Considerations in the Reaction Between D‐Glucose and Glycine
Author(s) -
SONG PILLSOON,
CHICHESTER C. O.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03270.x
Subject(s) - maillard reaction , chemistry , melanoidin , glycine , browning , reaction mechanism , yield (engineering) , furfural , hydroxymethyl , induction period , aldimine , deoxyribose , organic chemistry , mechanism (biology) , kinetics , catalysis , biochemistry , amino acid , nucleic acid , materials science , physics , quantum mechanics , metallurgy , philosophy , epistemology
SUMMARY The mechanism of the initial Maillard reaction was investigated in kinetic, autoradiographic, spectroscopic, and model studies. Results indicate that the initial reaction involves the formation of glucosylglycine from aldehydic glucose and the free amino group of glycine, followed by base‐catalyzed conversion of glucosylglycine into a, βunsaturated aldimine, with the steady‐state concentration of the latter accumulated during the induction period and undergoing subsequent reactions to yield melanoidins. Evidence to support this mechanism is presented and discussed. Also proposed is a possible mechanism for the melanoidin formation in the reaction. Side reactions giving rise to products of “browning reaction”, such as from hydroxymethyl furfural, were not considered.