NURSING EXAM QUESTIONS
BIOCHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Reaction between amino group and hydroxyl group
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Reaction between amino group and keto group
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Reaction between amino group and aldehyde group
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Reaction between amino group and carboxylic group
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Detailed explanation-1: -The Maillard reaction mechanism begins with the formation of an N-substituted glycosamine (along with water) from the reaction between the amino group of the amino acid and the carbonyl group of the reducing sugar. Now, the glycosamine is transformed into ketosamines via Amadori rearrangement.
Detailed explanation-2: -Lysine was also shown in many other studies to be the most reactive amino acid in Maillard model systems21–23 and the key contributor to MRPs produced through protein glycation.
Detailed explanation-3: -The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods.
Detailed explanation-4: -The carbonyl group within sugars (most notably pentoses) will react with the amino group of an amino acid. This reaction nets two products: N-substituted glycosylamine and water. Because water is a product of the Maillard reaction-and not a reactant-the reaction will not work when water is already present.