Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid
| Autor: | Andreas Degenhardt, Timo Johannes Koch, Lothar W. Kroh, Clemens Kanzler, Philipp Bruhns |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Polymers Deoxyglucose Mass spectrometry 01 natural sciences Aminobutyric acid chemistry.chemical_compound symbols.namesake medicine Organic chemistry Dehydration Amino Acids gamma-Aminobutyric Acid chemistry.chemical_classification Molecular Structure Chemistry 010401 analytical chemistry Melanoidin General Chemistry medicine.disease Maillard Reaction 0104 chemical sciences Amino acid Kinetics Maillard reaction Glucose Monomer symbols 3-Deoxyglucosone General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry. 67:5197-5203 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.9b00202 |
| Popis: | Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed at low water contents and low temperatures. In the Maillard reaction of d-glucose and γ-aminobutyric acid at low water contents 3-deoxyglucosone is the most important intermediate. Therefore, we used the reaction of 3-deoxyglucosone with γ-aminobutyric acid or β-alanine as a simplified model system. The degradation of 3-deoxyglucosone and the color formation of the formed melanoidins were determined. In addition, the reaction mixture was analyzed with high-resolution mass spectrometry and a Kendrick analysis was applied. Oligomers consisting of up to four molecules of 3-deoxyglucosone and three amino acids and their respective dehydration products with furanoidic structure were detected. The melanoidin structure of C-C linked monomeric units postulated by Kroh et al. could be confirmed. |
| Databáze: | OpenAIRE |
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