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Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion

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Zusammenfassung

Durch die Maillard-Reaktion werden in Lebensmitteln und im menschlichen Körper reduzierende Zucker sowie Aminosäuren und Proteine verändert. Es lassen sich einige allgemeine und auch spezielle Abbauwege für Pentosen, Mono- und Disaccharide formulieren. Die Produktbildung wird u.a. durch die Art des Amins (primär oder sekundär) beeinflußt. Im Verlauf der Abbaureaktionen kann es zu C-C-Spaltungsreaktionen bei den Zuckern und bei Aminosäuren (Streckerabbau) kommen. Einige Maillard-Produkte sind als Indikatorsubstanzen zum Nachweis des Umfangs der Maillard-Reaktion geeignet.

Summary

Through the Maillard reaction, occurring in food and in the human body, reducing sugars, amino acids and proteins are transformed. Some general and also specific degradation pathways for pentoses, mono- and disaccharides can be defined. The structures of the products are influenced by the type of amine (primary or secondary). During the degradation reactions C-C fissions of the sugars and amino acids (Strecker degradation) can be observed. Some Maillard products are suited as indicator substances to determine the extent of the Maillard reaction.

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Ledl, F. Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion. Z Ernährungswiss 30, 4–17 (1991). https://doi.org/10.1007/BF01910728

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