Maillard reactions oligosaccharides

The pathway shown in Figure 6.19e for the elimination of the 4-OH is that followed, mutatis mutandis, for the Maillard reaction with 4-linked oligosaccharides, such as the maltooligosaccharides, under aqueous conditions the products are the 3-deoxypentulose and formic acid shown. The reaction has obvious parallels with the peeling reaction (Section 6.4). Under non-aqueous conditions, however, the product is a 1,4-dideoxyglucosone (1,4-dideoxy-D-hex-2,3-ulose), probably formed by reduction of its 1-amino derivative. 

D. Schumacher and L. W. Kroh, Studies on the degradation of Maillard reaction products by amylolytic enzymes. Part 1. Reversible inhibition of a- and glucoa-mylase as well as a-glucosidase by oligosaccharide-Amadori-compounds, Z Lebensm.-Unters. -Forsch., 199 (1994) 270-274. 

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