Abstract
Based on theoretical and mechanistical considerations, an equation is presented that describes the observed rate of a pH sensitive reaction. In contrast to the commonly used catalytic catenary, the new approach enables the calculation of non-biased thermodynamic activation parameters. Applying this model, the general acid/base catalysis of the ring opening of β–d–fructopyranose was analyzed polarimetrically. Thereby, it could be shown that acids (bases) catalyze the ring opening of anionic (cationic) sugar species. Since anomerization rate constants correlate with the rate of sugar degradation, catalysts of anomerization will increase the sugar‘s reactivity as well. The most effective catalysts of the ring opening of β–d–fructopyranose in the food relevant pH milieu are weak acids and their conjugated bases. Consequently, the enhanced reactivity of reducing sugars in the presence of amino acids is not solely due to classical Maillard reaction but primarily due to carboxylic acid catalysis of degradation reactions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
