Amadori rearrangement
The Amadori rearrangement or Amadori reaction describes a reaction from organic chemistry . It describes the 2nd step of the Maillard reaction , a non-enzymatic browning. During migration arising from unstable Aldosylaminen stable 1-amino-1-desoxyketosen. The reaction bears the name of its discoverer, the Italian pharmaceutical chemist Mario Amadori (1886–1941).
The corresponding reaction starting from a ketosis to an amino al can is called the Heyns rearrangement .
The reaction leads to flavorings such as those found in coffee, bread, roasts and caramel.
mechanism
This chemical reaction initially leads to the formation of an enol (4), which is stabilized by shifting a hydrogen atom from the OH group to the C-1 position.
Individual evidence
- ↑ Bernd Schäfer: Natural substances in the chemical industry , Spectrum Akademischer Verlag, 2007, pp. 168–173, ISBN 978-3-8274-1614-8 .
literature
- Dissertation by Ralf Liedke, WWU Münster, 1999: Introduction to the dissertation - Ralf Liedke .
- Prof. Blume, Uni Bielefeld Prof. Blume's media offer: All about milk .
- Günter Schöllnhammer: Investigations on the mechanism of the Amadori rearrangement . Münster 1968, DNB 481626328 .
Web links
Commons : Amadori rearrangement - collection of images, videos and audio files
