Electrochemical study of the Maillard reaction.
Electrochemical properties of beta-alanine/carbohydrate Maillard reaction products were measured using a combination platinum/Ag-AgCl (Cl(-)) redox electrode. Changes toward more negative voltages were observed, which were consistent with reductone formation during the course of the Maillard reaction. Using voltage change as a guide, the propensity for reductone formation among various sugars was ribose > xylose approximately arabinose > glucose approximately rhamnose approximately mannose approximately lactose > fructose. Similar electrochemical behavior indicative of reductone formation was observed in the decomposition products of a model Amadori compound, N-(1-deoxyfructos-1-yl)piperidine (1).
Rizzi
George P
GP
The Procter & Gamble Company, Winton Hill Business Center, 6071 Center Hill Road, Cincinnati, Ohio 45224, USA. georgerizzi@prodigy.net
D002241:Carbohydrates / Q000737:chemistry; D004563:Electrochemistry; D004566:Electrodes; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010984:Platinum; D012834:Silver; D018030:Silver Compounds; D015091:beta-Alanine / Q000737:chemistry
D002241:Carbohydrates; D018030:Silver Compounds; D015091:beta-Alanine; D012834:Silver; D010984:Platinum; C037548:silver chloride