Abstract
The Maillard reaction, an essential way to a non enzymatic proces, takes place among reducing sugars and amino acids, peptides, proteins, byogene amines. The paper objective is to investigate the modifications of both structure and composition in the model systems ?-amino acids-sugars (lysine and xylose, glucose, fructose, glycine and the same sugars) heat treated at 100o C in a static system within 0-10 h. The modifications found in the system were associated with the fragmentation, condensing, elimination, addition, polyaddition and polycondensing processes resulting in new products of unsaturated, conjugated, cyclic and heterocyclic structures.
Cuvinte cheie
lysine
glycine
xylose
glucose
fructose
Maillard reaction
optical absorbance