Computational studies on glyceraldehyde and glycine Maillard reaction—I

Abstract

Mechanisms for the initial stage of glyceraldehyde and glycine Maillard reaction under different pH conditions have been proposed, following usually the Hodge-scheme. Computations have been performed on the mechanisms at the standard state to test the possibility of the formation of different compounds, through evaluating the changes in Gibb's free energy during the reaction. Electronic energy changes during the reaction have also been evaluated. Glyceraldehyde+deprotonated glycine reaction has been found to be the most favorable for the formation of the Amadori rearrangement products in both gaseous and aqueous states. Due to the possibility of the production of both enol and keto forms of the Amadori rearrangement product, the rate of browning in glyceraldehyde+deprotonated glycine reaction is assumed to be faster than the others. Glyceraldehyde+unionized glycine reaction has been found to be more plausible for the formation of the keto form of the Amadori rearrangement products, particularly, in the gaseous phase. Glyceraldehyde+protonated glycine and glyceraldehyde+glycine zwitterion reactions are not favorable for the formation of the Amadori rearrangement products. Formation of hydroxyacetaldehyde from glyceralaldehyde, as one of the possible C2-fragmentation product, has been found to be favorable in the aqueous state.