title: [The decomposition of reducing sugars and amines in the Maillard reaction].
abstract: Through the Maillard reaction, occurring in food and in the human body, reducing sugars, amino acids and proteins are transformed. Some general and also specific degradation pathways for pentoses, mono- and disaccharides can be defined. The structures of the products are influenced by the type of amine (primary or secondary). During the degradation reactions C-C fissions of the sugars and amino acids (Strecker degradation) can be observed. Some Maillard products are suited as indicator substances to determine the extent of the Maillard reaction.
authors.affiliation: Institut für Lebensmittelchemie und Analytische Chemie der Universität Stuttgart.
authors.forename: F
authors.initials: F
authors.lastname: Ledl
mesh_terms: D000588:Amines / Q000737:chemistry*; D000818:Animals; D002241:Carbohydrates / Q000737:chemistry*; D006801:Humans; D015416:Maillard Reaction; D010084:Oxidation-Reduction
chemical_list: D000588:Amines; D002241:Carbohydrates
vernacular_title: Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion.