Author/Authors :
Ma، نويسنده , , Jinyu and Peng، نويسنده , , Xiaofang and Cheng، نويسنده , , Ka-Wing and Kong، نويسنده , , Ricky and Chu، نويسنده , , Ivan K. and Chen، نويسنده , , Feng and Wang، نويسنده , , Mingfu، نويسنده ,
Abstract :
The effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction products in the model systems with/without melamine were analysed by GC–MS and LC–MS/MS. Impact of melamine on Maillard browning in the above models was also examined by colourimetric methods. It was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reactions to produce new adducts. In addition, the presence of melamine in chemical model systems also affects the formation of Maillard flavours and browning.
Keywords :
Melamine , Maillard reaction , Interaction , Strecker aldehyde , Lactose
