The reaction behaviour of monosaccharides in the Maillard reaction is well investigated. So Amadori compound of hexoses, for instance, form deoxyhexosuloses which are responsible for the formation of volatile flavour substances and melanoidins. These intermediates can be quantified by a trapping reaction with o-phenylendiamine as stable quinoxalines.However the reaction behaviour of oligo- and polymeric carbohydrates in non-enzymatic browning reactions are hardly known. Therefore D-glucose, maltooligosac-charides and starch were used together with amino acids as model substances to investigate the Maillard reaction mechanism of mono-, oligo- and polysaccharides from type a-glucans.
展开▼
