Glucose-glycine model systems acetate

Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems... 

The objective of this work was to investigate the effect of acetate buffer on the browning glucose-glycine in model systems. 

Its formation from rhamnose heated with piperidine acetate in ethanol, under the same conditions that produced amino-hexose-reductones from glucose and other hexoses, was described as early as 1963 by Hodge et al., who confirmed the structure by IR and NMR data and proposed a formation pathway. The formation from Amadori intermediates was been reviewed by Vernin (1981). Numerous model systems have confirmed that it is one of the main Maillard-reaction products. For instance we will mention the formation from L-rhamnose and ethylamine (Kato et al., 1972) and from pentose/glycine or alanine, whose mechanism was proposed by Blank and Fay (1996) and Blank et al. (1998), from the intermediate Amadori compound, /V-(l-deoxy-D-pentos-l-yl)glycine. Furaneol is also formed by recombination of... 

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