Carbonyl-amine reactions

Fig. 12.—Carbonyl-amine reactions leading to Maillard reaction products and reductones (adapted from Ref. 51a).

Scheme 14.—Formation of A-Substituted Aldosylamine by the Carbonyl-Amine Reaction.. ...

Hidalgo FJ and Zamora R (1993) Fluorescent pyrrole products from carbonyl-amine reactions. J Biol Chem 268, 16190-16197. 

Mester, L. Szabados, L. Mester, K. Yadav, H. Maillard type carbonyl-amine reactions in vivo and their physiological effects. Prog. Food Nutr. Sci. 1981, 5 295-314. 

Carbonyl-amine reactions, such as those between lactose and milk proteins, have been reported to produce potent antioxidants (Dugan, 1980 Eichner, 1980 Ericksson, 1982). Browning reaction products can stabilize milk fat considerably (Wyatt and Day, 1965). However, it is important to note that browning reaction products may exert adverse nutritional and toxicological effects (O Brien and Morrissey, 1989). 

The rate law for metal-carbonyl-amine reactions is r = k[m][am] (m = complex, am = amine), in accord with a mechanism involving initial attack of the amine at a carbonyl group followed by proton transfer to a second amine molecule. ... 

In applications to sausage products which are produced in cellulose casings, the coagulation of surface proteins is an essential functional effect of smoke solutions. While the above mentioned carbonyl-amine reaction is one of two mechanisms of surface modifications, the acidity of natural smoke flavourings is an even more valuable processing aid for meat surface protein coagulation. 

The Maillard Reaction. The Maillard reaction is probably one of the best known deteriorative reactions in the drying and storage of foods containing carbohydrates. The initial reaction is a carbonyl-amine reaction between the carbonyl group of the carbonyl compound (usually... 

Soy protein products undergo the typical non-enzymatic browning reaction (Maillard reaction) in the presence of reducing sugars. The course of this reaction is similar to that of other proteins which have been studied in some detail. This subject has been reviewed recently by Feeney, Blankenhorn, and Dixon (49) as a special aspect of the carbonyl-amine reactions of proteins. 

Hidalgo, F.J., and R. Zamora, hr Vitro Production of Long Chain Pyrrole Fatty Esters from Carbonyl-Amine Reactions, J. Lipid Res. 36 725-735 (1995). 

This reaction is actually a series of reactions occurring from the first encounter of a carbonyl compound with an amine compound to the formation of brown pigments. It is also known as the carbonyl-amine reaction, and its brown... 

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