Journal of Physical Organic Chemistry p. 639 - 644 (1996)
Update date:2022-08-17
Topics:
Isaacs, Neil S.
Coulson, Mark
The Maillard reaction between tryptophan and glucose or xylose was studied as a function of pressure. Using model reactions, volumes of activation for the formation of the intermediate imine and the Amadori rearrangement and for the decomposition of the aminoketose were measured as -14, 8 and 17 cm3mol-1, respectively. Pressure therefore accelerates the initial reactions but retards the formation of the final heterocyclic products and melanoidins. Oxygen was found to accelerate the latter reaction.
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