| Literature DB >> 32109656 |
Hang Yu1, Qili Zhong2, Yunfei Xie2, Yahui Guo2, Yuliang Cheng2, Weirong Yao3.
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.Entities:
Keywords: 3-Deoxyglucosone; Furosine; Kinetic study; Maillard reaction; Methylglyoxal; Pyrraline; d-Glucose; l-Lysine
Year: 2020 PMID: 32109656 DOI: 10.1016/j.foodchem.2020.126458
Source DB: PubMed Journal: Food Chem ISSN: 0308-8146 Impact factor: 7.514