Fate of glycine in the glucose–glycine reaction: A kinetic analysis

International Congress Series

Volumn 1245, Issue C, 2002, Pages 289-293

  Van Boekel, Martinus A J S ^a   Martins, Sara I F S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Glucose; Glycine; Kinetics; Maillard; Melanoidins

Indexed keywords

EID: 4644307922     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)00893-2     Document Type: Article

References (12)

1. van Boekel, M.A.J.S., Kinetic aspects of the Maillard reaction: a critical review. Nahrung 45:3 (2001), 150–159.
2. Martins, S.I.F.S., Jongen, W.M.F., van Boekel, M.A.J.S., A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci. Technol. 11 (2001), 364–373.
3. Kroh, L., Schroder, R., Mugge, C., Westphal, G., Baltes, W., Heat-induced degradation of disaccharide Amadori compounds under almost water-free reaction conditions (in German). Z. Lebensm.-Unters.-Forsch. 3 (1992), 216–221.
4. Leong, L.P., Wedzicha, B.L., A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine. Food Chem. 68:1 (2000), 21–28.
5. Baisier, W.M., Labuza, T.P., Maillard browning kinetics in a liquid model system. J. Agric. Food Chem. 5 (1992), 707–713.
6. Cämmerer, B., Kroh, L.W., Investigation of the influence of reaction conditions on the elementary composition of melanoidins. Food Chem. 53 (1995), 55–59.
7. Wedzicha, B.L., Kaputo, M.T., Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion. Food Chem. 434 (1992), 359–367.
8. Vasiliauskaite, R., Wedzicha, B.L., The incorporation of formaldehyde into melanoidins from the browning of glucose and glycine. Food Chem. 59:2 (1997), 229–235.
9. Labuza, T.P., Massaro, S.A., Browning and amino acid loss in model total parenteral nutrition solutions. J. Food Sci., 55, 1990, 821.
10. Yaylayan, V.A., Classification of the Maillard reaction: a conceptual approach. Trends Food Sci. Technol. 8 (1997), 13–18.
11. Keyhani, A., Yaylayan, V.A., Elucidation of the mechanism of pyrazinone formation in glycine model systems using labeled sugars and amino acids. J. Agric. Food Chem. 44:9 (1996), 2511–2516.
12. Hofmann, T., Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine. Eur. Food Res. Technol. 209 (1999), 113–121.