AMINE-CATALYZED TRANSFORMATION OF ENOLIC NONENZYMIC BROWNING PRODUCTS, ISOMALTOL GLYCOPYRANOSIDES INTO 1,6-ANHYDRO-β-D-HEXOPYRANOSES

Article abstract of DOI:10.1016/S0008-6215(00)90695-5

The nonenzymic browning products, isomaltol D-galacto- and D-glucopyranosides, are transformed by 5:1 (v/v) triethylamine-pyrrolidine into 1,6-anhydro-β-D-galactopyranose (41percent) and 1,6-anhydro-β-D-glucopyranose (<3percent), respectively.The amines, designed to simulate the amino functionality in proteins, peptides, and ammonia (eliminated by decomposition of amino acids, proteins, and peptides) relative to nonenzymic browning during the baking process, catalyzed the transformations through the production of alkoxide ions formed from deprotonation of the ring hydroxyl groups in 1 : 1 (v/v) aqueous ethanol.