Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor
Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor
复制标题
甘氨酸对半胱氨酸-木糖反应的影响：对初级美拉德阶段中间体开发肉味的见解
DOI：
10.1016/j.foodres.2017.06.012
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发表时间：
2017-09-01
影响因子：
8.1
通讯作者：
Fan, Mengdie
中科院分区：
文献类型：
--
作者：
Cao, Changchun;Xie, Jianchun;Fan, Mengdie
研究了L-半胱氨酸和n-（+）-木糖在有或无甘氨酸存在下的类肉反应。LC-MS用于定量测定反应混合物中的初始阶段中间体，包括2-苏糖基-噻唑烷-4-羧酸、Cys-Amadori和Gly-Amadori。结果表明，甘氨酸的添加量仅与半胱氨酸-木糖反应的布朗宁特征呈正相关。甘氨酸过量时，布朗宁率较高，但不利于肉香物质的形成。对于含有半胱氨酸、还原糖和甘氨酸的复杂的类肉反应体系，为了克服低反应速率，特别是为了使半胱氨酸在产生肉味风味中的抑制作用最小化，选择半胱氨酸和甘氨酸之间的适当比例对于努力使Cys-Amadori和Gly-Amadori的中间体的量大致相等地存在于反应混合物中是重要的。
The meat-like reactions of L-cysteine and n-(+)-xylose with or without glycine were investigated. LC-MS was used to quantitatively determine the initial stage intermediates including 2-threityl-thiazolidine-4-carboxylic acid, Cys-Amadori, and Gly-Amadori in the reaction mixtures. The results showed that the addition of glycine was only in positive correlation with the browning feature of cyseine-xylose reaction. When excessive glycine was added, a high browning rate would be achieved, but it did not benefit the formation of meaty compounds. For a complex meat-like reaction system containing cysteine, reducing sugars and glycine, to overcome the low rate of reaction, and particularly, to minimize the inhibitive effect of cysteine in the generation of meaty flavors, selection of an appropriate ratio between cysteine and glycine is important in an effort to make amounts of the intermediates of Cys-Amadori and Gly-Amadori approximately equally consist in the reaction mixture.