The Maillard reaction between tryptophan and glucose or xylose was studied as a function of pressure. Using model reactions, volumes of activation for the formation of the intermediate imine and the Amadori rearrangement and for the decomposition of the aminoketose were measured as −14, 8 and 17 cm3mol−1, respectively. Pressure therefore accelerates the initial reactions but retards the formation of the final heterocyclic products and melanoidins. Oxygen was found to accelerate the latter reaction.
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Isaacs et al. (1996) studied this question.
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