Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions
Pischetsrieder M, Severin T (1996)
Publication Type: Book chapter / Article in edited volumes
Publication year: 1996
Journal
Publisher: American Chemical Society
Edited Volumes: Chemical Markers for Processed and Stored Foods
Series: ACS Symposium Series
City/Town: Washington
Book Volume: 631
Pages Range: 14-23
ISBN: 0-8412-3404-3
Abstract
The degradation of 1,4-glycosidic linked disaccharides, such as maltose and lactose under the condition of the Maillard reaction has been investigated. Two aminoreductones could be isolated which are derived from the 4-deoxyglucosone. Breakdown via the 1-deoxyglucosone pathway leads to 11 typical disaccharide-products. These compounds are not found in glucose reaction mixtures. All these substances can be analyzed using an HPLC system. The correlation between product composition and reaction temperature, time and pH-value has been investigated.
Authors with CRIS profile
Involved external institutions
Germany (DE)How to cite
APA:
Pischetsrieder, M., & Severin, T. (1996). Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions. In Chemical Markers for Processed and Stored Foods (pp. 14-23). Washington: American Chemical Society.
MLA:
Pischetsrieder, Monika, and Theodor Severin. "Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions." Chemical Markers for Processed and Stored Foods Washington: American Chemical Society, 1996. 14-23.
BibTeX: Download