Glycosylated amino acids, periodate compounds

The chemistry of the browning reaction has been reviewed periodically (1-7). The carbohydrate-amino acid browning reaction produces literally hundreds of reaction products. Despite the fact that the Maillard reaction has been investigated for many years, we cannot as yet identify all the reactant compounds. The first steps are, however, clearly established. The aldose or ketose reacts with amine to produce N-substituted glycosyl amine (Fig. 1). This rearranges, as illustrated, to produce a 1-amino-desoxy-2-ketosyl amine. If it is blocked, the overall reaction is blocked. This key compound or compounds can then continue to react (Fig. 2). The desoxy-ketose or amadori rearrangement product can dehydrate to produce furfural-like compounds or, through the loss of water, produce reductones. All of these compounds can react with one another or with other amine compounds to produce a wide variety of reaction products. 

---