title: On the effect of tetraborate ions in the generation of colored products in thermally processed glycine-carbohydrate solutions.
abstract: The effect of tetraborate ions on Maillard browning was investigated in a series of monosaccharide-glycine reactions in aqueous bis-tris buffer at pH 7.2. Addition of borax (sodium tetraborate) in catalytic amounts led to enhanced browning measured by absorbance at 420 nm in the order xylose > arabinose > galactose approximately = fructose > ribose > mannose > rhamnose, and the degree of browning with borax was uniformly greater than that produced by phosphate on an equimolar basis. A mechanism is proposed for borax catalysis in which monosaccharide-borate complexation shifts carbohydrate equilibria to favor open-chain (carbonyl) forms, thereby enhancing the rate of the Maillard reaction.
authors.affiliation: Procter & Gamble Company, Winton Hill Business Center, 6300 Center Hill Road, Cincinnati, Ohio 45224, USA. georgerizzi@yahoo.com
authors.forename: George P
authors.initials: GP
authors.lastname: Rizzi
mesh_terms: D001881:Borates / Q000494:pharmacology*; D003116:Color; D005998:Glycine / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction / Q000187:drug effects*; D009005:Monosaccharides / Q000737:chemistry*; D012996:Solutions / Q000737:chemistry
chemical_list: D001881:Borates; D009005:Monosaccharides; D012996:Solutions; C010634:sodium borate; D005998:Glycine