Strecker degradation of leucine and valine in a lipidic model system

Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits

“…It is well known that water may increase reactivity by promoting reactant mobility. In addition, lipid-derived carbonyl compounds can react with amino groups leading to increased rate of browning (Arnoldi, Arnoldi, Baldi, & Griffini, 1987). Addition of the enzyme did not affect the color (P N 0.05), in agreement with literature data (Capuano et al, 2009;Kukurová et al, 2009).…”

Interaction between Maillard reaction products and lipid oxidation in starch-based model systems

“…This hypothesis does not exclude the possibility that the higher browning rate in the presence of oil might also be due to the participation of intermediate products of lipid oxidation in the Maillard reaction. 4,16,17 In every case, all the browning indicators adopted not only allowed us to clearly distinguish model systems subject to the Maillard reaction (A and B) from samples without glucose and lysine (C and D), but were also able to put in evidence the effect of oil on the reaction kinetics.…”

“…13 In addition to reducing sugars, other carbonyl compounds, including lipid peroxidation products, are also able to react with amino groups, producing brown macromolecular pigments with properties similar to those of melanoidins. 4,16,17 Data are also available, but to a lesser extent, on the interaction between the Maillard reaction and lipid oxidation when they take place simultaneously in a food system during heating.…”

Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines

“…As we are interested in the effect of lipids on the formation of flavor during the roasting of cocoa beans containing up to 55% cocoa butter, in the preceding paper we proposed a model system in which a large amount of cocoa butter was present and we have studied the rate of formation of the Strecker aldehydes from leucine and valine (Arnoldi et al, 1987). We observed that this rate in the presence of cocoa butter was higher than without it and that the aldehydes are also formed without sugars.…”