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Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D‐Glucose and Glycine
Author(s) -
SONG PILLSOON,
CHICHESTER C. O.
Publication year - 1967
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.1365-2621.1967.tb01967.x
Subject(s) - maillard reaction , chemistry , browning , sodium bisulfite , glycine , reaction mechanism , benzoyl peroxide , peroxide , organic chemistry , kinetics , bisulfite , biochemistry , catalysis , amino acid , polymer , gene expression , dna methylation , polymerization , gene , physics , quantum mechanics
SUMMARY —Sodium bisulfite and various other inhibitors were studied as to efficiency and kinetic behavior in the Maillard reaction. One group of compounds (bisulfites and mercaptans) inhibited the reaction step prior to the steady‐phase browning step, whereas another group (benzoyl peroxide and disulfides) affected the steady‐phase browning step. It is suggested that the inhibitory mechanism is due to attack on intermediates of the Maillard reaction by a reactive form of an inhibitor such as a free radical rather than by the original inhibitor molecule itself. Existing theories on the mechanism of inhibition by sulfites are critically reviewed, and their inadequacy is pointed out.