Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids

Autor: Aytül Hamzalıoğlu, Vural Gökmen
Rok vydání: 2018
Předmět:
Zdroj: Food Chemistry. 240:354-360
ISSN: 0308-8146
Popis: In this study, reactions of hydroxymethylfurfural (HMF) with selected amino acids (arginine, cysteine and lysine) were investigated in HMF-amino acid (high moisture) and Coffee-amino acid (low moisture) model systems at 5, 25 and 50 °C. The results revealed that HMF reacted efficiently and effectively with amino acids in both high and low moisture model systems. High-resolution mass spectrometry (HRMS) analyses of the reaction mixtures confirmed the formations of Michael adduct and Schiff base of HMF with amino acids. Calculated pseudo-first order reaction rate constants were in the following order; kCysteine > kArginine > kLysine for high moisture model systems. Comparing to these rate constants, the kCysteine decreased whereas, kArginine and kLysine increased under the low moisture conditions of Coffee-amino acid model systems. The temperature dependence of the rate constants was found to obey the Arrhenius law in a temperature range of 5–50 °C under both low and high moisture conditions.
Databáze: OpenAIRE