Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme

Abstract

The enzymatic degradation of thermal treated α-glucans with amylolytic enzymes depends on the reaction environment (T, pH, moisture), the degree of polymerisation (DP) and the branch of the substrates as well as on the presence of amino compounds. The chemical changes of the α-glucans due to thermolysis at 180 °C are characterized by means of the amount of reducing substances and the amount of maltooligosaccharides (HPLC). In general the enzymatic degradability of the thermal treated α-glucans is decreased with increasing time of thermolysis, temperature and moisture content. The enzyme activity with the thermal treated α-glucans is diminished in the same way. The addition of amino compounds reduces the enzymatic degradability only at the beginning of the reaction. With increasing time of thermolysis the thermolysates without glycine addition are hardly degradated. As reason for these differences in the enzymatic degradation transglycosylation and non-enzymatic browning reactions (caramalisation/ Maillard-reaction) are assumed.