Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine
Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine
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DOI：
10.1021/jf050534p
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发表时间：
2005-08-10
影响因子：
6.1
通讯作者：
Ho, CT
中科院分区：
文献类型：
--
作者：
Lu, CY;Hao, ZG;Ho, CT
众所周知，食品和蛋白质水解物中含有丰富的多肽，对加工香精很重要。本研究报告了甘氨酸、二甘氨酸和甘氨酸的美拉德反应的挥发性分布。在160℃的甘油介质中，以0~100%的水分与葡萄糖反应1h，用搅拌棒吸附萃取-气相色谱-质谱法测定挥发性化合物，用高效液相色谱-串联质谱法测定非挥发性化合物的含量。每个反应体系产生的主要挥发物是三甲基吡嗪和2，5-二甲基吡嗪。挥发物的生成量随着水分的减少而增加，甘氨酸和甘氨酸肽在挥发物形成中的总反应活性接近甘氨酸和甘氨酸。三甘氨酸很不稳定，主要降解成环状甘氨酸和甘氨酸，而二甘氨酸对肽键的水解性断裂比甘氨酸有更高的稳定性。报道了不同水分含量的多肽-葡萄糖反应混合物中甘氨酸、二甘氨酸、环状甘氨酸和甘氨酸的含量。
Peptides abundant in food and protein hydrolysates are known to be important to process flavors. The present study reports the volatile profile of the Maillard reactions of glycine, diglycine, and triglycine. The reaction with glucose was conducted at 0-100% water content in glycerol medium at 160 degrees C for I h. Volatile compounds were quantified by stir bar sorptive extraction--gas chromatography-mass spectrometry, and nonvolatile compounds were quantified by high-performance liquid chromatography-tandem mass spectrometry. The major volatiles produced from each of the reaction systems were trimethylpyrazine and 2,5-dimethylpyrazine. Volatile generation increased as water decreased, and the overall reactivity of the glycine and glycine peptides in volatile formation was glycine approximate to triglycine > diglycine. Triglycine was very unstable and mainly degraded into cyclic Gly-Gly and glycine, whereas diglycine had a higher stability than triglycine toward hydrolytic cleavage of the peptide bond. The amounts of glycine, diglycine, cyclic (Gly-Gly), and triglycine in the peptide-glucose reaction mixtures at different water content were reported.