Fig1 The proposed reaction mechanism of the glucose and glycose Amadori rearrangement reaction. KET represents keto-enolic tautomerization,IMR represents intramolecular reaarrangement.
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3 Final phase-strecker degradation
Fig4 Proposed mechanisms for the formation of the strecher degradation products in maillard reaction.KET presents keto-enolic tautomerization,IMR presents intramolecular reaarrangement.
Moisture content Metal Ions
Temperature and Time
pH
Factors
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2.1 The type of reactant
2.1.1 The influence on the rate of reaction (i) Carbonyl compounds Include reducing suger, α, β-unsaturated aldehyde, αdicarbonyl, ketones All mono-saccharides (except dihydroxy acetone) are reducing sugars The rate of reaction: Pentoses ＞Hexoses ＞ Disaccharides Aldoses＞ Ketoses α, β-unsaturated aldehyde ＞ α- dicarbonyl ＞ ketones
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This reaction stage is complex and the mechanism is not clear, the reaction product of - amino aldehyde intermediate stage and amino compounds, eventually melanoidins. Except melanoidins, there are a series of heterocyclic compounds and intermediates of reduction of ketone volatile, so beautiful is not a product of Ladd reaction is reaction of aroma components. Through a complex process, the final generation is brown or even black macromolecules melanoid.
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Contents
1 2 Introduction Factors Maillard Reaction Products Maillard Reaction Products
3
4
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2.Factors
紫外 The type 扫描 of reactant
1 Initial phase
A reducing sugar condenses with a free amino group to yield a condensation product N-substituted glycosilamine.
N-substituted glycosilamine rearranges to form the Amadori rearrangement product.
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2 Intermediate phase
Under basic condition , Amadori rearrangement product is involved in the 1,2 KET of reactant b1 .
Fig2 Proposed mechanisms for the intermediate stage of Maillard reactions under basic condition. Y refers to the –CH2 –COOH group, KET refers to the keto-enolic tautomerization and IMR refers to the intramolecular rearrangement.
3
4
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1 Mechanism
Initial phase
Intermediate phase
Final phase
Scheme1 Maillard reaction scheme adapted from Hodge
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Under acidic condition, Amadori rearrangement product is involved in the 2,3 KET of reactant c1 .
Fig3 Proposed mechanisms for the intermediate stage of Maillard reactions under acidic condition. KET refers to the keto-enolic tautomerization
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Maillard Reaction
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Contents
1 2 Mechanism Factors Maillard Reaction Products Maillard Reaction Products