title: Effects of cationic species on visual color formation in model Maillard reactions of pentose sugars and amino acids.
abstract: Effects of cationic species on Maillard browning were examined after heating (ca. 100 degrees C) aqueous pH 7.2 buffered solutions of amino acids and pentose sugars. Metallic ions of Group I metals (Li, Na, K, Rb and Cs) produced a small increase in browning (A420), but somewhat greater effects were observed with ions of Group II metals Ca and Mg. Browning was suppressed by triethylammonium ion, but unaffected by a salt of the stronger base, guanidine. The quaternary amine salt choline chloride produced enhanced browning and served as a model for phospholipid involvement in Maillard reactions. With alpha,omega-diamino acids increases in browning were observed which related to lowered pK2 values resulting from positively charged omega-substituents in these molecules.
authors.affiliation: Miami University, Department of Chemistry (Middletown Campus), 4200 East University Boulevard, Middletown, Ohio 45042-3497, USA. georgerizzi@yahoo.com
authors.forename: George P
authors.initials: GP
authors.lastname: Rizzi
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D002412:Cations; D002794:Choline / Q000494:pharmacology; D003116:Color; D006358:Hot Temperature; D015416:Maillard Reaction / Q000187:drug effects*; D008670:Metals / Q000494:pharmacology*; D010429:Pentoses / Q000737:chemistry*; D012996:Solutions
chemical_list: D000596:Amino Acids; D002412:Cations; D008670:Metals; D010429:Pentoses; D012996:Solutions; D002794:Choline