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Maillard reactions of dextrins and starch

Maillard Reaktionen von Dextrinen und Stärke

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Zusammenfassung

Erhitzt man Dextrine oder Stärke mit Propylamin in neutraler wäßriger Lösung auf 100–130 °C, so beobachtet man eine braune Färbung. Aus der Reaktionsmischung lassen sich 3-Hydroxy-2-methyl-1-propyl-4(1H)-pyridon11, 1,4-Dihydro-2-methyl-1-pro-pyl-4-propylimino-3-pyridinol12 und 5-Hydroxymethyl-1-propyl-pyrrol-2-aldehyd13 mit organischen Lösungsmitteln extrahieren und durch HPLC trennen. Nach enzymatischer Hydrolyse der wasserlöslichen Fraktion ist 1(3-Hydroxy-1-propyl-2-pyrrolyl)-1-ethanon10 isolierbar.

Abstract

When dextrins or starch are heated with propyl-amine in neutral aqueous solution at 100–130° C a brown colouration is observed. From the reaction mixture 3-hydroxy-2-methyl-1-propyl-4(1H)-pyridone11, 1,4-dihy-dro-2-methyl-1-propyl-4-propylimino-3-pyridinol12 and 5-hydroxymethyl-1-propyl-pyrrol-2-aldehyde13 can be extracted with organic solvents and separated by HPLC. Enzymatic hydrolysis effects the release of 1(3-hydroxy-1-propyl-2-pyrrolyl)-1-ethanone10 from a glycosidically bound precursor.

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Authors and Affiliations

  1. Institut für Pharmazie und Lebensmittelchemie der Universität München, Sophienstrasse 10, D-80333, München, Germany

    Barbara Kramhöller, Monika Pischetsrieder & Theodor Severin

Authors
  1. Barbara Kramhöller
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  2. Monika Pischetsrieder
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  3. Theodor Severin
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Kramhöller, B., Pischetsrieder, M. & Severin, T. Maillard reactions of dextrins and starch. Z Lebensm Unters Forch 197, 227–229 (1993). https://doi.org/10.1007/BF01185275

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  • DOI: https://doi.org/10.1007/BF01185275

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