Über den Einfluss von epimeren Zuckern und redoxaktiven Verbindungen auf die Maillard-Reaktion

Více o knize

The caramelization and Maillard reaction during food thermal treatment generate reactive α-dicarbonyls, crucial for non-enzymatic browning. These compounds, formed from carbohydrate degradation, are precursors for flavor compounds and colored polymers, significantly influencing food's process-related changes. While the Maillard reaction pathways are well-documented for d-glucose, other sugars like d-galactose also undergo thermal degradation. This study presents comparative model analyses of α-dicarbonyl formation from d-glucose and d-galactose for the first time, revealing that d-galactose's α-dicarbonyls are more reactive, resulting in higher organic acid concentrations and increased colored polymer production. The formation mechanisms of organic acids from 3-deoxygalactosone and d-galactosone parallel those of 3-deoxyglucosone and d-glucosone. Notably, 1-deoxygalactosone is identified in the Maillard reaction for the first time. The study also explores iron's influence on d-glucosone and d-galactosone formation during the degradation of d-glucose and d-galactose, finding that FeJK- and FeLK-ions enhance osone formation, with FeLK-ions having a more pronounced effect. Additionally, the impact of polyphenolic compounds on the oxidative pathway of the Maillard reaction is investigated, revealing their oxidative role distinct from their antioxidative properties, attributed to interactions with redox-active iron ions. These comp