Format

Send to

Choose Destination
See comment in PubMed Commons below
J Agric Food Chem. 2013 Oct 30;61(43):10198-208. doi: 10.1021/jf305117s. Epub 2013 Feb 20.

Fragmentation pathways during Maillard-induced carbohydrate degradation.

Author information

1
Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany.

Abstract

The Maillard reaction network with focus on the chemistry of dicarbonyl structures causes considerable interest of research groups in food chemistry and medical science, respectively. Dicarbonyl compounds are well established as the central intermediates in the nonenzymatic browning reaction and have been verified to be responsible for advanced glycation endproduct (AGE) formation. A multitude of Maillard dicarbonyls covering the range of the intact carbon backbone down to C3 and C2 fragments were detected in several carbohydrate systems, for example, in glucose, maltose, or ascorbic acid reactions. By definition, dicarbonyls with a C2-C5 carbon backbone must originate by fission of the original carbon skeleton. The present review deals with the five major mechanisms reported in the literature for dicarbonyl decomposition: (i) retro-aldol fragmentation, (ii) hydrolytic α-dicarbonyl cleavage, (iii) oxidative α-dicarbonyl cleavage, (iv) hydrolytic β-dicarbonyl cleavage, and (v) amine-induced β-dicarbonyl cleavage.

PMID:
23425499
DOI:
10.1021/jf305117s
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for American Chemical Society
    Loading ...
    Support Center