Abstract
Heat induced formation of methylglyoxal (MG) was examined in the caramelisation and Maillard reaction. Mono-, oligo- and polysaccharides (i.e. D-glucose, dextrin 15, starch) were caramelised using three different conditions. MG concentration was analysed with HPLC as a methylquinoxaline derivate. The concentration of MG formed from dextrin 15 was higher than that of starch because of the presence of more reducing end groups. The effect of Maillard reaction on the formation of MG was examined. The different carbohydrates were heated in the presence of o-phenylenediamine (o-PD) and glycine. In the formation of MG there was a catalytic effect of the amino group, so the MG concentration was higher than in caramelisation. When carbohydrates were heated with glycine, the MG concentration was not as high because of the base strength of the amino acid. Both in caramelisation and Maillard reaction the concentration of MG was higher in the presence of water.
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