[The Maillard reaction. 18. Radical inhibition of browning by sulfur compounds].
ESR spectroscopic investigations on the mechanism of Maillard-reactions using the model D-glucose/glycine show radical formation in some of the reaction steps. These are possibly due to competitive reactions against ionic mechanism. The formation of radicals depends on the concentration of reactants and reaches a maximum in thermically induced browning reactions. The addition of L-cysteine leads to a decrease in the radical concentration to about 60%. It can be indirectly proven that the radicals are involved in the formation of browning products. The hyperfine structures of ESR spectra are supposed to be similar to pyrazine cation radicals.
Kroh
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Humboldt-Universität zu Berlin, Sektion Nahrungsgüterwirtschaft und Lebensmitteltechnologie, Deutsche Demokratische Republik.
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Stösser
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Westphal
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D003545:Cysteine / Q000494:pharmacology*; D004578:Electron Spin Resonance Spectroscopy; D005947:Glucose; D005998:Glycine; D015416:Maillard Reaction; D008954:Models, Biological; D013447:Sulfites / Q000494:pharmacology*
D013447:Sulfites; D005947:Glucose; D003545:Cysteine; D005998:Glycine; C025026:sodium sulfite
Untersuchungen zur Maillard-Reaktion. 18. Mitteilung. Radikalische Inhibierung der Bräunung durch Schwefelverbindungen.