Mechanistic Study of Aldopentoses in the Maillard Reaction - Université de Bretagne Occidentale Access content directly
Journal Articles Journal of Aquatic Food Product Technology Year : 2009

Mechanistic Study of Aldopentoses in the Maillard Reaction

Claude Inisan
Céline Berger
  • Function : Author
Eric Vouland
  • Function : Author
Fabienne Guérard


In the present comparative study, we investigated the relative reactivity of three aldopentoses (ribose, xylose, and arabinose) and two hexoses (glucose and fructose) in the Maillard reaction (55°C, pH 6.5) with a hydrolysate produced on an industrial scale from marine by-products. Results revealed the prevailing propensity of pentoses over hexoses to react in the Maillard reaction, with a distinguishable behavior for the ribose-hydrolysate system compared to the other aldopentoses. All the aldopentoses tested appeared to differ mainly in terms of reaction rate: molecular rearrangements studied using SEC‐FPLC exhibited similar chromatographic patterns after 6 h of incubation with ribose, compared to 17 and 24 h of incubation with xylose and arabinose, respectively. No cytotoxicity was observed when incubation was performed at neutral pH and mild temperature. To conclude, the glycation reaction conducted under controlled conditions can be considered as a promising way to upgrade marine hydrolysates without generating deleterious compounds.
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Dates and versions

hal-00663478 , version 1 (27-01-2012)



Delphine Laroque, Claude Inisan, Céline Berger, Eric Vouland, Fabienne Guérard. Mechanistic Study of Aldopentoses in the Maillard Reaction. Journal of Aquatic Food Product Technology, 2009, 18 (1-2), pp.156-169. ⟨10.1080/10498850802586673⟩. ⟨hal-00663478⟩


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