Antinutrients (ANs) interact with proteins changing its behavior and may affect Maillard reaction (MR). This work aimed to study the effect of phytic acid, tannic acid, and saponin on asparagine-glucose MR. The effect of AN concentration (0–1 mM) and reaction time (3–30 min at 150 °C) on the formation of melanoidins and acrylamide was determined. Other MR compounds were analyzed by gas chromatography and nuclear magnetic resonance. The ANs effect on asparagine-glucose thermal behavior was studied by differential scanning calorimetry. Results showed that ANs increase the melanoidins formation. Acrylamide content increased in saponin and phytic acid presence. The volatile profile was similar among the samples and formed mainly by pyrazines (>50%). ANs affect glucose's melting point, however, only phytic acid and saponin affect asparagine and glucose thermal behavior. The results presented in this work are important for food science and the industry to control MR in processed foods.

抗营养素 (AN) 与改变其行为的蛋白质相互作用并可能影响美拉德反应 (MR)。本工作旨在研究植酸、单宁酸和皂苷对天冬酰胺-葡萄糖MR的影响。测定了 AN 浓度（0-1 mM）和反应时间（150 °C 下 3-30 分钟）对类黑素和丙烯酰胺形成的影响。通过气相色谱和核磁共振分析其他 MR 化合物。通过差示扫描量热法研究了ANs对天冬酰胺-葡萄糖热行为的影响。结果表明，ANs 增加了类黑素的形成。皂苷和植酸存在时丙烯酰胺含量增加。样品中的挥发性特征相似，主要由吡嗪（>50%）形成。然而，ANs 会影响葡萄糖的熔点，只有植酸和皂苷会影响天冬酰胺和葡萄糖的热行为。这项工作中提出的结果对于食品科学和工业控制加工食品中的 MR 非常重要。