Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement. (June 2021)

• Record Type: Journal Article
• Authors: Wang, Yuran; Cui, Heping; Zhang, Qiang; Hayat, Khizar; Yu, Jingyang; Hussain, Shahzad; Usman Tahir, Muhammad; Zhang, Xiaoming; Ho, Chi-Tang
• Is Part Of: Food research international. Volume 144(2021)
• Publication Date: 2021-06
• Subjects: Amadori compounds -- Spray drying -- Conversion improvement -- Saltiness enhancement -- Electronic tongue; MRPs Maillard reaction products -- ARPs Amadori rearrangement products -- EGCG Epigallocatechin gallate -- SDR Simultaneous dehydration-reaction -- PG-L, PG-M, PG-H Proline-glucose powder samples at low, medium and high extent of reaction, respectively -- HPLC-ELSD High performance liquid chromatography-evaporative light-scattering detector -- UPLC-MS Ultra-performance liquid chromatography-mass spectrometry -- ESI Electrospray ion source -- NMR Nuclear magnetic resonance analysis -- ENaC Epithelial sodium channel -- TTC 2, 3, 5-triphenyltetrazolium chloride -- ALD Aldosterone -- ELISA Enzyme-linked immunosorbent assay -- TRPV1t Type I glial-like cells; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110319
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Spray drying improved Amadori compound conversion from 3.6% to 69.2%. 20% salt reduction did not lower saltiness at Amadori compound dosages above 0.4%. Proline derived Amadori compound promoted aldosterone secretion in saliva. Abstract: Amadori rearrangement product (ARP) derived from proline and glucose was prepared in aqueous medium, and purified by ion exchange chromatography and identified by mass spectrometry and nuclear magnetic resonance spectrometry. The ARP was confirmed as 1-deoxy-1-L-proline-D-fructose (C11 H19 O7 N, 277 Da) with four main isomers. A preliminary vacuum dehydration coupled with subsequent spray drying was used to improve the yield of ARP conversion from 3.63% to 69.15%. Furthermore, the taste characteristics of spray dried ARP products were analyzed by electronic tongue and sensory evaluation. The results indicated that when the dosage of ARP products was above 0.4%, a 20% salt reduction could be achieved without reduction in the salty taste as well as having a significant enhancement in the umami attribute. The products at low- and medium- extents of reaction could stimulate more secretion of aldosterone in oral cavity and then improve its sensitivity to the salt, while the product at high- extent of reaction inhibits aldosterone secretion.