KINETICS OF THE PRODUCTION OF BIOLOGICALLY-ACTIVE MAILLARD BROWNED PRODUCTS IN APRICOT AND GLUCOSE-L-TRYPTOPHAN

Some properties of those Maillard browning products responsible for these adverse effects were studied.The kinetics of the formation of these brown products was also studied using a natural food system (apricot) anda modelsystem (glucose-tryptophan). The water-soluble products responsible for the deterioration of the normal nutritional state were formed in the early stages of browning. Butanol-soluble products attributable to adverse physiological effects were formed in a later stage. Kinetically, a significant proportion of the parent compoundswere degraded, and a maximum yield of Amadori compounds was attained even before an appreciable amount of brown color developed. The rate of formation of browning products showed a linear relationship with reaction time and temperature until the parent compounds were no longer available. After depletion of parent compounds, polymerizations between the remaining products and a partial degradation of Amadori compounds occurred. The products became lesssoluble in polar solvents as further polymerization proceeded. © 1979, American Chemical Society. All rights reserved.