Aminoreductone, formation

Even though the CMR and MBR operate under conditions in which pressure is developed, gaseous reactants or media often can be handled in these systems without problems arising through over-pressure. Mannich reactions with dimethylamine, Baylis-Hillman reactions with formaldehyde, aminoreductone formation with ammonia, all proceeded without difficulty, as did Willgerodt reactions in which gases are formed during the process. 

M. Pischetsrieder, C. Schoetter, and T. Severin, Formation of an aminoreductone during the Maillard reaction of lactose with V-acetyllysine or proteins,. /. Agric. Food Chem., 1998, 46, 928-931. 

Examples. Either or both microwave reactors have been useful for processes such as esterification, amidation, transesterification, rearrangement, acetalization, nucleophilic substitution, hydrolysis of esters and amides, isomerization, decarboxylation, oxidation, elimination, etherification, and formation of aminoreductones. Examples of such reactions have been tabulated (2,3). 

Aminoreductones have been identified as potent components of Maillard reaction mixtures that induce cellular effects through the formation of hydrogen peroxide. On the other hand, the antioxidative effect of Maillard products is well established. The extent of anti-oxidative and pro-oxidative activity of Maillard products seems to depend on the reaction conditions. Thus, it is difficult to differentiate clearly between the physiological and technological effects of oxidation and glycation reactions in processed food. 

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