Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D‐Glucose and Glycine

摘要

SUMMARY—Sodium bisulfite and various other inhibitors were studied as to efficiency and kinetic behavior in the Maillard reaction. One group of compounds (bisulfites and mercaptans) inhibited the reaction step prior to the steady‐phase browning step, whereas another group (benzoyl peroxide and disulfides) affected the steady‐phase browning step. It is suggested that the inhibitory mechanism is due to attack on intermediates of the Maillard reaction by a reactive form of an inhibitor such as a free radical rather than by the original inhibitor molecule itself. Existing theories on the mechanism of inhibition by sulfites are critically reviewed, and their inadequacy is pointe