On the Effect of Tetraborate Ions in the Generation of Colored Products in Thermally Processed Glycine−Carbohydrate Solutions

George P. Rizzi*
Procter & Gamble Company, Winton Hill Business Center, 6300 Center Hill Road, Cincinnati, Ohio 45224
J. Agric. Food Chem., 2007, 55 (5), pp 2016–2019
DOI: 10.1021/jf063269w
Publication Date (Web): February 9, 2007
Copyright © 2007 American Chemical Society
*

 To whom correspondence should be addressed. Tel.:  (513) 761-0816. E-mail:  georgerizzi@yahoo.com.

Abstract

The effect of tetraborate ions on Maillard browning was investigated in a series of monosaccharide−glycine reactions in aqueous bis-tris buffer at pH 7.2. Addition of borax (sodium tetraborate) in catalytic amounts led to enhanced browning measured by absorbance at 420 nm in the order xylose > arabinose > galactose fructose > ribose > mannose > rhamnose, and the degree of browning with borax was uniformly greater than that produced by phosphate on an equimolar basis. A mechanism is proposed for borax catalysis in which monosaccharide−borate complexation shifts carbohydrate equilibria to favor open-chain (carbonyl) forms, thereby enhancing the rate of the Maillard reaction.

Keywords: Maillard; browning; tetraborate; complexation; catalysis

View: Full Text HTML | Hi-Res PDF

Tools

History

  • Published In Issue March 07, 2007
  • Received for review November 12, 2006. Revised manuscript received January 2, 2007. Accepted January 7, 2007.

Recommend & Share

Related Content

Other ACS content by these authors: