Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates.

摘要

Methylglyoxal and glyceraldehyde were used to demonstrate involvement of retro-aldol degradation products of carbohydrates in browning, formation of hydroxymethylfurfural (HMF), and extent to which the mechanisms of browning proceeds by homolytic orheterolytic pathways in caramelization and Maillard reactions of mono- and disaccharides. The amino component of Maillard systems was required for the retro-aldol cleavage of D-glucose. Short-chain alpha-dicarbonyl compounds so formed appeared to dominate not only formation of brown products but also the mechanism of browning of D-glucose under these conditions, even if only small amounts were formed. Evidence is presented to link formation of free radicals in browning of glucose to reactions of retro-aldol products. A novel reaction pathway was suggested for the formation of HMF from glyceraldehyde.