Carbohydrate structures as part of the melanoidin skeleton

摘要: Abstract Chemical degradation reactions were used for structural investigation of melanoidins formed from oligomer and polymeric carbohydrates amino acids. The released products detected qualitatively quantitatively by HPTLC HPAEC/PAD. As result hydrolysis melanoidin models under water-free reaction conditions, a considerable amount carbohydrate theoretically incorporated into the was found as glucose. In comparison, aqueous conditions resulted in smaller glucose releases. Results indicated that oligo- polysaccharides reacted Maillard preferentially complete molecules at reducing end conditions. Hydrothermolytic degradations retro-aldol favored leading to formation more reactive monosaccharides. results could be explained with postulated structure, which is mainly built up amino-branched sugar products.