Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths
Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths
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DOI：
10.1016/j.foodchem.2009.03.033
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发表时间：
2009-10-15
期刊：
影响因子：
8.8
通讯作者：
Lee, Young-Soon
中科院分区：
文献类型：
--
作者：
Kim, Ji-Sang;Lee, Young-Soon
从含有0.2M葡萄糖和0.2M甘氨酸、双甘氨酸和三甘氨酸的水性模型混合物制备美拉德反应产物（MRP），在100 ℃下加热不同时间（10、60、120、180和240分钟），初始pH控制设定为7.8。Glu-Di模式体系产生的MRP的布朗宁和中间产物最为突出。随着加热时间的延长，MRP样品的pH值均显著降低（P < 0.05）。来自Glu-Di模型系统的MRP中的葡萄糖损失最高，而来自Glu-Tri模型系统的MRP中的糖烯醇化程度最高。Glu-Di模型系统产生的MRP中氨基酸基团含量明显降低。所有MRP样品在紫外-可见光谱中显示出不同的吸收，尽管它们具有相似的形状。所有MRP样品的分子量显示出作为加热时间的函数的上升强度，而每个MRP样品的主峰根据肽链长度在不同的保留时间洗脱。(C)2009爱思唯尔有限公司保留所有权利。
Maillard reaction products (MRPs) were prepared from aqueous model mixtures containing 0.2 M glucose and 0.2 M each of glycine, diglycine, and triglycine, heated at 100 degrees C, for different times (10, 60, 120, 180 and 240 min), with an initial pH control set to 7.8. The browning and intermediate products of MRPs derived from the Glu-Di model system were the most prominent. The pH of all MRP samples decreased considerably as the heating time increased (P < 0.05). The loss of glucose in MRPs derived from the Glu-Di model system was the highest, while the degree of sugar enolisation in MRPs derived from the Glu-Tri model system was the highest. The amino acid group content in MRPs derived from the Glu-Di model system was decreased noticeably. All MRP samples showed different absorptions in the UV-vis spectra, although they possessed similar shapes. The molecular weights of all MRP samples showed rising intensities as a function of the heating time, whereas the major peaks of each MRP sample were eluted at different retention times according to peptide chain lengths. (C) 2009 Elsevier Ltd. All rights reserved.