Effects of Cationic Species on Visual Color Formation in Model Maillard Reactions of Pentose Sugars and Amino Acids
- 9 July 2008
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (16) , 7160-7164
Abstract
Effects of cationic species on Maillard browning were examined after heating (ca. 100 °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 α,ω-diamino acids increases in browning were observed which related to lowered pK2 values resulting from positively charged ω-substituents in these molecules.Keywords
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