Maillard polymers

R. Tressl, G. T. Wondrak, R. P. Kruger, and D. Rewicki, New melanoidin-like Maillard polymers from 2-deoxypentoses, J. Agric. Food Chem., 1998, 46, 104—110. 

M. S. Feather and D. Nelson, Maillard polymers derived from D-glucose, D-fructose, 5-(hydroxymethyl)-2-furaldehyde, and glycine and methionine, J. Agric. Food Chem., 1984, 32, 1428-1432. 

Pyrolysis products of the proline/fructose Maillard polymer show typical products for the pyrolysis of proline and of peptides containing proline. The sugar moiety is also shown by the presence of cyclopentenone derivatives (e.g. 2-hydroxy-3-methyl-2-cyclopenten-... 

A special concern regarding the pyrolysis of Maillard polymers is the formation in this process of mutagenic compounds. Some of these compounds were isolated from pyrolysed food [5,6]. The formulas of several such compounds are shown below ... 

The association of Maillard polymer pyrolysis with the formation of these compounds is based on the correlation of the level of sugars and amino acids with the level of mutagen formation. Also, it was shown that the presence of creatinine (common in animals) may play an important role in the formation of these compounds, and a reaction path as shown below was proposed [19] ... 

Table 16.2.6. Compounds generated in cigarette smoke. (Rei. int. = intensity relative to nicotine SM = small molecules Ps = polysaccharides including cellulose, pectins, hemicellulose etc. AP = amidated pectin Pr = protein Ma = Maillard polymers.)...

As seen in Tables 16.2.5, 16.2.6, and 16.2.7, many compounds in tobacco smoke are generated from the small molecules. However, polymeric material plays an important role in smoke composition. Carbohydrates, including amidated pectins, Maillard polymers, and proteins, all generate smoke components with important roles in smoke sensorial properties. 

Table 16.2.8. Compounds in mainstream cigarette smoke considered [58-61] to have adverse effect on human heaith. The level (complied from several reports) Is Indicated for a 1R4F Kentucky reference cigarette. (SM Indicates small molecules Ps indicates polysaccharides including cellulose, pectins, hemicellulose, etc. Pr indicates protein Ma indicates Maillard polymers.)...

YAYLAYAN, V. A. and KAMINSKY, E. (1998). Isolation and structural analysis of Maillard polymers caramel and melanoidin formation in glycine/glucose model system. Food Chemistry, 63, 25-31. 

Feather M.S. and Huang R.D. (1986) Some studies on a Maillard polymer derived from L-alanine and D-glucose. In 3rd Int. Symp. on Maillard react., Tokyo, Japan, July 1985, Fujimaki et al. Eds, Kodansha Ltd and Elsevier (1986), 183-92. 

Tressl R., Wondrak G.T., Garbe L.A., Kruger R.P. and Rewicki D. (1998c) Pentoses and hexoses as sources of new melanoidin-like Maillard polymers. J. Agric. Food Chem. 46, 1765-76. 

Tressl R, Kersten E., Wondrak G., Rewicki D. and Kruger R.P, (1998d) Fragmentation of sugar skeletons and formation of Maillard polymers. 6th Int, Symp. on Maillard react., The Maillard Reaction in Foods and Medicine, O Brien J, Nursten H.E., Crabbe J.C, and Ames J.M. Eds, Royal Society of Chemistry, London, pp. 69-75,... 

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