REACTIVITY OF MAILLARD PRODUCTS WITH A PYRROLE STRUCTURE

During the course of the Maillard reaction several pyrroles with hydroxyalkyl side-chains are formed together with other products. These substances are supposed to be responsible for cross-linking of proteins and polymerisation, forming brown products. Investigation of model compounds revealed that hydroxy groups in the alpha-position of a pyrrole are easily substituted by mercaptanes, alcohols and sulphite but less readily by amines. According to these results cross-linking of proteins may occur by connection of lysine and cystein residues through a pyrrole moiety.