Kinetic study on the Maillard reaction. Consideration of sugar reactivity.

Abstract : The aim of the present study was to compare five reducing sugars (ribose, xylose, arabinose, glucose and fructose) with respect to their relative reactivity in the Maillard reaction (MR) (55 °C, pH 6.5) with a shrimp hydrolysate. For each system, the extent of the MR was assessed for a 24-h period by monitoring browning intensity, free amino group disappearance and sugar consumption. Results revealed the prevailing propensity of pentoses over hexoses to react in the MR, with a distinguishable behaviour for the ribose-hydrolysate system. Interestingly, pentoses were shown to mainly differ in terms of reaction rate. Complementary data on the chemical composition of the MR products (MRPs) were provided by size-exclusion chromatography, thus demonstrating the occurrence of some molecular rearrangements detected at 294 nm. The modification of protein substrates through the MR could represent a key step in the formation of new molecules and constitute a promising means to produce high value-added ingredients with biological and techno-functional properties.
Type de document :
Article dans une revue
Food Chemistry, Elsevier, 2008, 111 (4), pp.1032-1042. 〈10.1016/j.foodchem.2008.05.033〉
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Soumis le : vendredi 27 janvier 2012 - 11:30:54
Dernière modification le : mercredi 7 février 2018 - 08:48:01




Delphine Laroque, Claude Inisan, Céline Berger, Eric Vouland, Laurent Dufossé, et al.. Kinetic study on the Maillard reaction. Consideration of sugar reactivity.. Food Chemistry, Elsevier, 2008, 111 (4), pp.1032-1042. 〈10.1016/j.foodchem.2008.05.033〉. 〈hal-00663475〉



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