Effects of melamine on the Maillard reaction between lactose and phenylalanine |
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| Authors: | Jinyu Ma Xiaofang Peng Ka-Wing Cheng Ricky Kong Ivan K Chu Feng Chen Mingfu Wang |
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| Affiliation: | 1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China;2. Department of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong, China |
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| 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. |
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| Keywords: | Melamine Maillard reaction Interaction Strecker aldehyde Lactose |
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