Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. I. Kinetic Behavior of the Reaction Between D‐Glucose and Glycine

Abstract

SUMMARY The kinetic behavior of the Maillard reaction between D‐glucose and glycine is discussed, and apparent rate constants–k l , from the induction period of the reaction, and K a. t , from the steady‐phase formation of melanoidins– are estimated. The free energies of activation for two steps with corresponding rate constants K 1 and k a t are respectively found to be 26.5 and 26.1 kcal mole ‐1 . Both steps have unfavorable negative entropy of activation. The overall rate expression is image where I represents intermediates, g and G respectively glycine and glucose, B the brown products, and k's the rate constants. On the basis of kinetic considerations, hydroxymethyl furfural is ruled out as a major intermediate in the Maillard reaction.