Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides.
Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides.
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美拉德模型系统中吡嗪的形成：含赖氨酸二肽/三肽结构的影响
DOI：
10.3390/foods10020273
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发表时间：
2021-01-29
期刊：
影响因子：
--
通讯作者：
Guo Y
中科院分区：
文献类型：
--
作者：
Wang F;Shen H;Liu T;Yang X;Yang Y;Guo Y
目前，大多数涉及美拉德反应模型的研究都集中在游离氨基酸（FAAs），而肽对挥发性产物的影响知之甚少。本研究对向日葵籽油中特征性挥发物吡嗪类化合物在葡萄糖和赖氨酸二肽、三肽反应体系中的形成机理进行了研究。进一步强调了二肽和三肽的氨基酸序列对吡嗪形成的影响。选择了四种不同的二肽和六种三肽。结果表明，含赖氨酸的二肽模型中吡嗪类药物的产量高于三肽模型和对照模型。化合物2，5（6）-二甲基吡嗪和2，3，5-三甲基吡嗪是二肽模型中的主要吡嗪类化合物。此外，含赖氨酸的二肽的C-或N-末端氨基酸可以对吡嗪的形成产生重要影响。在C-末端为赖氨酸的二肽模型中，总吡嗪含量的顺序为Arg-Lys> His-Lys;在N-末端为赖氨酸的二肽模型中，总吡嗪含量的顺序为Lys-His> Lys-Arg。此外，对于具有不同氨基酸序列的三肽模型，在具有N-末端赖氨酸/精氨酸的三肽模型中检测到比具有N-末端组氨酸的三肽模型更多的吡嗪和更大种类的吡嗪。然而，总吡嗪含量和吡嗪类占总挥发物的百分比在N-末端具有相同氨基酸的三肽模型中相似。该研究清楚地说明了含有赖氨酸、精氨酸和组氨酸的二肽和三肽形成吡嗪的能力，从而改善向日葵籽油加工过程中的挥发物形成。
At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood. In our study, the formation mechanism of pyrazines, which were detected as characteristic volatiles in sunflower seed oil, from the reaction system of glucose and lysine-containing dipeptides and tripeptides was studied. The effect of the amino acid sequences of the dipeptides and tripeptides on pyrazine formation was further highlighted. Four different dipeptides and six tripeptides were selected. The results showed that the production of pyrazines in the lysine-containing dipeptide models was higher than that in the tripeptide and control models. Compounds 2,5(6)-Dimethylpyrazine and 2,3,5-trimethylpyrazine were the main pyrazine compounds in the dipeptide models. Furthermore, the C- or N-terminal amino acids of lysine-containing dipeptides can exert an important effect on the formation of pyrazines. In dipeptide models with lysine at the C-terminus, the content of total pyrazines followed the order of Arg−Lys > His−Lys; the order of the total pyrazine content was Lys−His > Lys−Arg in dipeptide models with N-terminal lysine. Additionally, for the tripeptide models with different amino acid sequences, more pyrazines and a greater variety of pyrazines were detected in the tripeptide models with N-terminal lysine/arginine than in the tripeptide models with N-terminal histidine. However, the total pyrazine content and the percentage of pyrazines in the total volatiles were similar in the tripeptide models with the same amino acids at the N-terminus. This study clearly illustrates the ability of dipeptides and tripeptides containing lysine, arginine and histidine to form pyrazines, improving volatile formation during sunflower seed oil processing.
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