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A study of the formation of non-volatile Maillard products from glutamine-derived ammonia: the structure identification of some novel molecules

Céline Niquet
Abstract : This work concerns the identification of the structure and mechanisms of formation of some non-volatile Maillard reaction products (MRPs). The principle goal was to achieve a better understanding of the precursory role of the glutamine. Unlike that of the volatile molecules, the knowledge of non-volatile compounds is very limited. Moreover glutamine with a similar structure to asparagine has two nitrogen atoms likely to take part in the Maillard reaction: the α-amine and ammonia resulting from a lactamisation. In this context we looked for, isolated and characterized the non-volatile MRPs which are likely to be formed during the heat treatment of foods rich in glutamine or ammonia. Using various analytical tools (HPLC, fluorescence, mass spectrometry, NMR
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Submitted on : Thursday, February 28, 2008 - 8:00:00 AM
Last modification on : Thursday, February 28, 2008 - 8:00:00 AM
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Céline Niquet. A study of the formation of non-volatile Maillard products from glutamine-derived ammonia: the structure identification of some novel molecules. Chemical Sciences. AgroParisTech, 2007. English. ⟨NNT : 2007AGPT0030⟩. ⟨pastel-00003465⟩

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