Role of Glucose in the Maillard Browning of Maltose and Glycine:  A Radiochemical Approach

Abstract

We followed the contribution of released glucose to the formation of melanoidins in the maltose-glycine reaction by adding (14)C glucose to the maltose-glycine mixture, after it already had undergone some reaction. This approach allowed us to confirm the turnover of glucose in this reaction and hence the role of glucose in forming melanoidins. A comparison of the total amount of glucose converted into the melanoidins with the total concentration of melanoidins formed from maltose and glycine showed that the concentration of melanoidins originating from the released glucose was relatively small in comparison to the total melanoidins concentration. Hence, the parallel glucose-glycine reaction is considered to be only a minor pathway in the formation of maltose-glycine melanoidins. The incorporation of glucose into the nondialyzable melanoidins in the maltose-glycine reaction was in excellent agreement with the amount estimated from a kinetic model for the reaction of maltose with glycine. The rate constants were estimated by nonlinear regression, via multiresponse modeling.

An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

“…Despite several investigations, the great complexity of Maillard reaction products is still a challenge for food chemists. Much attention has been given to the reactions of sugars, such as glucose and fructose and other monosaccharides, whereas food constituents important to browning include disaccharides, for example sucrose, extensively used in confectionery and pastry products [ 14 , 15 ].…”

Effects of ultrasound intensities on a glycin–maltose model system – a means of promoting Maillard reaction

“…1,2‐Dimethyl‐3‐hydroxy‐4‐pyridone can be isolated from the volatile compounds (Severine & Loidl, 1976). On the other hand, the maltose–glycine Maillard reaction is an effective means to produce melanoidins (Mundt & Wedzicha, 2005).…”

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

“…Van der Fels-Klerx and co-workers (Nguyen et al, 2016(Nguyen et al, , 2017) considered both the generic and specific sugar-Asn pathways when they developed their model for acrylamide formation in biscuits, and again found the better models involved just asparagine, although in their latest model, (Van Der Fels-Klerx et al, 2014) which incorporated the participation of other free amino acids, the best model included the Maillard reaction as a sink for the excess sugars, but not as a source of reactive intermediates for acrylamide formation. Wedzicha et al (2005) and Low, Mottram, & Elmore (2006) proposed a general amino acid pathway for the formation of acrylamide and developed a kinetic model for the formation of acrylamide in low sugar systems (potato, rye and wheat products). They observed the competition between the formation of acrylamide and other Maillard-derived compounds, from a common pool of intermediates, providing evidence for a significant contribution from the generic amino acid pathway.…”

“…The kinetic mechanism was then expanded to include the chemistry and the kinetics of acrylamide formation in relation to maltose. This was achieved by taking into account the study by Mundt and Wedzicha (2005). These authors modelled the formation of melanoidins in a solution of 0.2 M sodium acetate/glacial acid buffer (pH 5.5), containing equimolar amounts of maltose (0.25 M) and glycine, which was heated at 70 o C for several time points.…”

“…In Kinetic Mechanism 1 the role of maltose is dual: on the one hand, maltose itself (as a reducing sugar) participates in the Maillard reaction and acrylamide formation, through a three-step process and the formation of two pools of intermediates, Int1mal and Int (Pathway 1). On the other hand, one glucose molecule is released from Int1mal through a "peel off" mechanism, (Mundt and Wedzicha, 2005) and maltose contributes to the formation of acrylamide via the glucose and fructose (Pathway 2). The following differential equations are derived from Kinetic Mechanism 1 ( Figure 2) and comprise Model 1. where FAsn is the fraction of asparagine that is converted to acrylamide.…”