Dairy Chemistry And Biochemistry

358

.~.~..~...~..... .~~...~........~~~~....~..

/ Oxidative

cleavage

rCOOH I

DAIRY CHEMISTRY AND BIOCHEMISTRY

t

1. Addition compound

I

2. N-substituted glycosylamine

3a. Schiff base

3b. Enol form

(Galactose) (Glucose) > Fructosylysh <

H 0’ OCH3 II

0

Pvrldoslne

J

HC -OH

HC -OH

HZC -OH

I

I

Ervthroluc

&id

OR

RI C-CH-NH I

11 /

W2)4

I

NH

I

y+2

CGQH

Carboxymethvl

BROWNING

Figure 9.8 Initial steps of the Maillard reaction with the formation of furosine (after hydrolysis
with 7.8 M HCI) as well as of N-E-carboxymethyl lysine and erythronic acid (from Erbersdobler
and Dehn-Muller, 1989).