Kroh L, Zeise S, Stösser R, Westphal G
Humboldt-Universität zu Berlin, Sektion Nahrungsgüterwirtschaft und Lebensmitteltechnologie, Deutsche Demokratische Republik.
Z Lebensm Unters Forsch. 1989 Feb;188(2):115-7. doi: 10.1007/BF01042733.
ESR spectroscopic investigations on the mechanism of Maillard-reactions using the model D-glucose/glycine show radical formation in some of the reaction steps. These are possibly due to competitive reactions against ionic mechanism. The formation of radicals depends on the concentration of reactants and reaches a maximum in thermically induced browning reactions. The addition of L-cysteine leads to a decrease in the radical concentration to about 60%. It can be indirectly proven that the radicals are involved in the formation of browning products. The hyperfine structures of ESR spectra are supposed to be similar to pyrazine cation radicals.
使用模型D-葡萄糖/甘氨酸对美拉德反应机制进行的电子自旋共振光谱研究表明，在某些反应步骤中会形成自由基。这些自由基可能是由于与离子机制的竞争反应导致的。自由基的形成取决于反应物的浓度，并且在热诱导褐变反应中达到最大值。添加L-半胱氨酸会使自由基浓度降低至约60%。可以间接证明自由基参与了褐变产物的形成。电子自旋共振光谱的超精细结构被认为与吡嗪阳离子自由基相似。
