Elucidation of mechanism of aminoreductone formation in the Maillard reaction of lactose

Abstract

The aim of this study was to elucidate the formation mechanism of aminoreductone, an important indicator for estimating the extent of Maillard reaction of lactose and amino compounds. Using the model system of lactose and butylamine, the model solution of lactose and milk proteins, and milks, it was concluded that d‐galactose was liberated at the same time as the generation of aminoreductone. It was shown that the extent of the Maillard reaction and the lactose degradation during heating depended closely on the concentration ratio of amino group/lactose in the sample solution.

Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk

“…In a series of studies (Shimamura et al, 2000(Shimamura et al, , 2004Trang et al, 2011), the formation of AR during the Maillard reaction of lactose and the involvement of AR in the reduction of XTT had been elucidated using a model system consisting of a lactose and amino compound. However, direct demonstration of the presence of AR in milk had not been accomplished previously because of the difficulty in isolation of an intact AR from milk protein.…”

“…The XTT assay can differentiate the severity of heat treatment in milk production by assessing the progress of the Maillard reaction, which is influenced by the temperature and duration of the heating process. We have attempted to elucidate the formation of AR in the Maillard reaction of lactose from the perspective of the relationship between formation of AR and galactose (Trang, Shimamura, Kashiwagi, Ukeda, & Katsuno, 2011).…”