MAILLARD REACTIONS OF DEXTRINS AND STARCH

Authors
KRAMHOLLER B PISCHETSRIEDER M SEVERIN T
Citation
B. Kramholler et al., MAILLARD REACTIONS OF DEXTRINS AND STARCH, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(3), 1993, pp. 227-229
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
197
Issue
3
Year of publication
1993
Pages
227 - 229
Database
ISI
SICI code
0044-3026(1993)197:3<227:MRODAS>2.0.ZU;2-6
Abstract
When dextrins or starch are heated with propylamine in neutral aqueous solution at 100-130-degrees-C a brown colouration is observed. From t he reaction mixture 3-hyroxy-2-methyl-1-propyl-4(1H)-pyridone 11, ihyd ro-2-methyl-1-propyl-4-propylimino-3-pyridinol 12 and 5-hydroxymethyl- 1-propyl-pyrrol-2-aldehyde 13 can be extracted with organic solvents a nd separated by HPLC. Enzymatic hydrolysis effects the release of 1(3- hydroxy-1-propyl-2-pyrrolyl)-1-ethanone 10 from a glycosidically bound precursor.