Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique

Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique

Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run. In this study, the formation of Maillard reaction intermediates from heated alanine/glucose mixtures (110 ​°C for 2 ​h) was investigate...

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Bibliographic Details
Main Authors: Eun Sil Kim, Varoujan Yaylayan
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Amadori rearrangement products
Maillard reaction intermediates
Metal complex
Sugar degradation products
Isotope labelling
ESI/qTOF/MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927121000290

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http://www.sciencedirect.com/science/article/pii/S2665927121000290

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