ISSN:
1431-4630
Keywords:
Key words Non-enzymatic browning
;
Dicarbonyls
;
Sugar fragments
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Glyoxal, methylglyoxal and diacetyl were identified as reaction products from non-enzymatic browning of D-glucose (Glc), D-fructose (Fru), maltose and maltulose. The α-dicarbonyl compounds were quantified throughout the reaction. Monosaccharides formed more dicarbonyl fragments than disaccharides and Glc formed more than Fru. It is suggested that Fru tends to yield cyclic products rather than fragmentation products under the reaction conditions used. Furthermore, a mechanism for the fragmentation of disaccharides is proposed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050294
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