Maillard reactions of dextrins and starch
Kramhöller B, Pischetsrieder M, Severin T (1993)
Publication Language: English
Publication Type: Journal article
Publication year: 1993
Journal
Publisher: Springer Verlag
Book Volume: 197
Pages Range: 227-229
DOI: 10.1007/BF01185275
Abstract
When dextrins or starch are heated with propyl-amine in neutral aqueous solution at 100-130° C a brown colouration is observed. From the reaction mixture 3-hydroxy-2-methyl-1-propyl-4(1H)-pyridone 11, 1,4-dihy-dro-2-methyl-1-propyl-4-propylimino-3-pyridinol 12 and 5-hydroxymethyl-1-propyl-pyrrol-2-aldehyde 13 can be extracted with organic solvents and separated by HPLC. Enzymatic hydrolysis effects the release of 1(3-hydroxy-1-propyl-2-pyrrolyl)-1-ethanone 10 from a glycosidically bound precursor.
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APA:
Kramhöller, B., Pischetsrieder, M., & Severin, T. (1993). Maillard reactions of dextrins and starch. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 197, 227-229. https://dx.doi.org/10.1007/BF01185275
MLA:
Kramhöller, Barbara, Monika Pischetsrieder, and Theodor Severin. "Maillard reactions of dextrins and starch." Zeitschrift für Lebensmittel-Untersuchung und -Forschung 197 (1993): 227-229.
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