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: |
01 natural sciences
Analytical Chemistry Chemical kinetics Reaction rate symbols.namesake chemistry.chemical_compound 0404 agricultural biotechnology Reaction rate constant Organic chemistry Furaldehyde Sulfhydryl Compounds Amino Acids chemistry.chemical_classification Arrhenius equation Moisture 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Amino acid Kinetics chemistry symbols Hydroxymethylfurfural Food Science Cysteine |
| 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 |
| Externí odkaz: |
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