Journal of agricultural and food chemistry

3-Deoxypentosulose: an α-dicarbonyl compound predominating in nonenzymatic browning of oligosaccharides in aqueous solution

A Hollnagel, LW Kroh

文献索引：Hollnagel, Anke; Kroh, Lothar W. Journal of Agricultural and Food Chemistry, 2002 , vol. 50, # 6 p. 1659 - 1664

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被引用次数: 43

摘要

The thermal degradation of d-glucose, maltose, and maltotriose in aqueous solution was investigated under caramelization (no glycine) and Maillard (with glycine) conditions. Degradation of the sugar and α-dicarbonyls product was monitored. Under both caramelization and Maillard reaction conditions, 3-deoxypentosulose was the predominating α-dicarbonyl compound formed from maltose and maltotriose. In the ...