Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine. (1st July 2020)
- Record Type:
- Journal Article
- Title:
- Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine. (1st July 2020)
- Main Title:
- Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine
- Authors:
- Yu, Hang
Zhong, Qili
Xie, Yunfei
Guo, Yahui
Cheng, Yuliang
Yao, Weirong - Abstract:
- Highlights: A Maillard reaction (MR) model system of d -glucose and l -lysine was investigated. Generation mechanisms of furosine and pyrraline were revealed in the MR model system. Furosine is preferred to undergo the reaction between methylglyoxal and l -lysine. Pyrraline is preferentially started from 3-deoxyglucosone through Pyrrole reaction. Abstract: A kinetic model for Maillard reaction (MR) model system of d -glucose and l -lysine was established; activation energy ( Ea ) of each step was calculated. Potential generation pathways of furosine and pyrraline were a combination of either 3-deoxyglucosone (3-DG) or methylglyoxal (MG) with l -lysine. Ea value for furosine generated through 3-DG pathway was 81.70 ± 14.01 kJ mol −1, which was significantly higher than that through MG pathway (52.08 ± 4.48 kJ mol −1 ). As for pyrraline, Ea for the 3-DG pathway (53.45 ± 4.02 kJ mol −1 ) was significantly lower than that through the MG pathway (110.22 ± 18.77 kJ mol −1 ). Results of the kinetic study indicated that furosine was preferred to be generated through the MG pathway since MG is more likely to react with each other and form a furan ring as a precursor of furosine. Pyrraline was more easily to be generated from the 3-DG pathway through cyclization of 1, 4-dicarbonyl compounds to pyrrole.
- Is Part Of:
- Food chemistry. Volume 317(2020)
- Journal:
- Food chemistry
- Issue:
- Volume 317(2020)
- Issue Display:
- Volume 317, Issue 2020 (2020)
- Year:
- 2020
- Volume:
- 317
- Issue:
- 2020
- Issue Sort Value:
- 2020-0317-2020-0000
- Page Start:
- Page End:
- Publication Date:
- 2020-07-01
- Subjects:
- MR Maillard reaction -- MRPs Maillard reaction products -- AGEs advanced glycation end-products -- DFG N-(1-deoxy-d-fructose-1-yl)-glycine -- MFL monofructosyl-l-lysine -- DFL difructosyl-l-lysine -- 1-DG 1-deoxyglucosone -- 3-DG 3-deoxyglucosone -- MG methylglyoxal -- GO glyoxal -- CML NƐ-(carboxymethyl)lysine -- CEL NƐ-(hydroxyethyl) lysine -- HPLC high-pressure liquid chromatography -- OPD o-phenylenediamine -- PDA photo-diode array detector -- RMSE relative mean square error
Kinetic study -- Maillard reaction -- d-Glucose -- l-Lysine -- Furosine -- Pyrraline -- 3-Deoxyglucosone -- Methylglyoxal
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2020.126458 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 13383.xml