A study of the formation of non-volatile Maillard products from glutamine-derived ammonia: the structure identification of some novel molecules
Year: 2007
Type: dissertation
Abstract: This work concerns the identification of the structure and mechanisms of formation of some non-volatile Maillard reaction products (MRPs). The principle goal was to achieve a better understanding of the precursory role of the glutamine. Unlike that of the volatile molecules, the knowledge of non-volatile compounds is very limited. Moreover glutamine with a similar structure to asparagine has two nitrogen atoms likely to take part in the Maillard reaction: the α-amine and ammonia resulting from a lactamisation. In this context we looked for, isolated and characterized the non-volatile MRPs which are likely to be formed during the heat treatment of foods rich in glutamine or ammonia. Using various analytical tools (HPLC, fluorescence, mass spectrometry, NMR
Author: Céline Niquet
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2262296791