Vedecký časopis

48 2009

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2009

Acrylamide formation and its impact on the mechanism of the early Maillard reaction
Journal of Food and Nutrition Research, 48, 2009, č. 1, s. 1-7

Varoujan A. Yaylayan, McGill University, Department of Food Science and Agricultural Chemistry, 21,111 Lakeshore, Ste Anne de Bellevue, Quebec H9X 3V9, Canada. Tel: (514) 398-7918, Fax: (514) 398-7977, e-mail: varoujan.yaylayan@mcgill.ca

Súhrn: The contribution of the acrylamide research to the detailed understanding of the mechanism of the early phase of the Maillard reaction is outlined with emphasis on the formation of oxazolidin-5-one and azomethine ylide. The importance of the type and structure of the saccharide or the carbonyl moiety of the reactants to the selective stabilization of one resonance-contributing form of the azomethine ylide over the other is elaborated. Furthermore, the significance of the formation of two isomeric and decarboxylated Schiff bases from the azomethine ylide to the Maillard and Strecker reactions is discussed.

Kľúčové slová: Maillard reaction; acrylamide; azomethine ylide; oxazolidin-5-one; saccharose (sucrose); glucose, fructose, amino acids; hydroxymethylfurfural

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