Rizzi George P
Procter & Gamble Company, Winton Hill Business Center, 6300 Center Hill Road, Cincinnati, Ohio 45224, USA.
J Agric Food Chem. 2007 Mar 7;55(5):2016-9. doi: 10.1021/jf063269w. Epub 2007 Feb 9.
The effect of tetraborate ions on Maillard browning was investigated in a series of monosaccharide-glycine reactions in aqueous bis-tris buffer at pH 7.2. Addition of borax (sodium tetraborate) in catalytic amounts led to enhanced browning measured by absorbance at 420 nm in the order xylose > arabinose > galactose approximately = fructose > ribose > mannose > rhamnose, and the degree of browning with borax was uniformly greater than that produced by phosphate on an equimolar basis. A mechanism is proposed for borax catalysis in which monosaccharide-borate complexation shifts carbohydrate equilibria to favor open-chain (carbonyl) forms, thereby enhancing the rate of the Maillard reaction.
在pH 7.2的双三羟甲基氨基甲烷缓冲水溶液中，通过一系列单糖-甘氨酸反应研究了硼酸根离子对美拉德褐变的影响。加入催化量的硼砂（四硼酸钠）会导致褐变增强，通过在420 nm处的吸光度测量，褐变程度顺序为木糖>阿拉伯糖>半乳糖≈果糖>核糖>甘露糖>鼠李糖，并且在等摩尔基础上，硼砂导致的褐变程度始终大于磷酸盐产生的褐变程度。提出了一种硼砂催化的机制，其中单糖-硼酸盐络合使碳水化合物平衡向有利于开链（羰基）形式的方向移动，从而提高美拉德反应的速率。
