Über den Einfluss von epimeren Zuckern und redoxaktiven Verbindungen auf die Maillard-Reaktion

The caramelization and the maillard reaction take place during the thermal treatment of food and lead to diMerent products like the reactive α‐dicarbonyls, which play an important role in the non‐enzymatic browning reaction. They arise from the degradation of carbohydrates and are precursors for flavour compounds and colored polymeric products. Therefore this reaction plays an important role for the process‐related changes of food. The reaction pathways of the maillard reaction are well known especially for the decomposition of d‐glucose, but there are other sugars like d‐galactose, which are also subject to thermal degradation. Comparative model studies of the formation of α‐dicarbonyls during the decomposition d‐glucose and d‐galactose are done for the first time. The α‐dicarbonyls of d‐galactose are more reactive and lead to higher concentrations of organic acids and to an increased production of colored polymeric products. The formation mechanisms of the organic acids during the decomposition of 3‐deoxygalactosone and d‐galactosone are similar to the well‐known degradation pathways of 3‐deoxyglucosone and d‐glucosone. 1‑deoxygalactosone is detected for the first time in the maillard reaction. Furthermore the influence of iron on the formation of the osones d‐glucosone and d‑galactosone during the degradation of d‐glucose, d‐galactose and their amadori products is examined. The addition of FeJK‐Ions and FeLK‐Ions lead to an increased formation of the osones, while FeLK‐Ions have a stronger impact. The influence of polyphenolic compounds on the oxidative pathway of the maillard reaction is also investigated for the first time. All used polyphenolic compounds show an oxidative impact on the maillard reaction, which diMers from their antioxidative ability. This can be explained with their interaction with redoxaktive iron ions. The polyphenolic compounds reduce FeJK to FeLK, which can react with hydrogen peroxide to form hydroxyl radicals through the so called fenton reaction. These radicals are able to oxidize d‐glucose or the amadori product to d‐glucosone. Because of their reductone structure the α‐dicarbonyl compounds 1‐deoxyglucosone and d‑glucosone are able to reduce FeJK‐Ions in the same way. The resulting oxidative impact can be shown by means of the PM2‐assay.