[Degradation of Maillard reaction products by amylolytic enzymes. 2. Enzymatic degradation of heat-treated alpha-glucans with and without amino compounds].

The enzymatic degradation of thermal treated alpha-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 alpha-glucans due to thermolysis at 180 degrees 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 alpha-glucans is decreased with increasing time of thermolysis, temperature and moisture content. The enzyme activity with the thermal treated alpha-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 degraded. As reason for these differences in the enzymatic degradation transglycosylation and non-enzymatic browning reactions (caramalisation/Maillard-reaction) are assumed.