Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism,Journal of Agricultural and Food Chemistry

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Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-05-26 , DOI: 10.1021/acs.jafc.3c01899
Xue Xia ₁ , Tong Zhou ₁ , Jingyang Yu ₁ , Heping Cui ₁ , Foxin Zhang ₂ , Khizar Hayat ₃ , Xiaoming Zhang ₁ , Chi-Tang Ho ₄

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The dynamic changes in fluorescence intensity of the Maillard reactions of l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that the fluorescence intensity would increase with the reaction time; however, it would decrease after longer heating at higher temperatures, which was accompanied by rapid browning. The strongest intensity occurred at 45, 35, and 35 min at 130 °C for Ala-Gln, Gly-Gly, and Gly-Gln systems, respectively. The simple model reactions of Ala-Gln/Gly-Gly and dicarbonyl compounds were selected to reveal the formation and mechanism of fluorescent Maillard compounds. It was confirmed that both GO and MGO could react with peptides to form fluorescent compounds, especially GO, and this reaction was sensitive to temperature. The mechanism was also verified in the complex Maillard reaction of pea protein enzymatic hydrolysates.

中文翻译：

肽与葡萄糖热反应过程中荧光美拉德反应中间体的形成及其机理

l -丙氨酰- l -谷氨酰胺（Ala-Gln）/双甘氨酸（Gly-Gly）/甘氨酰- l美拉德反应荧光强度的动态变化研究了谷氨酰胺 (Gly-Gln) 和葡萄糖。发现荧光强度会随着反应时间的延长而增加；但是，在较高温度下长时间加热后，它会降低，并伴有快速褐变。对于 Ala-Gln、Gly-Gly 和 Gly-Gln 系统，最强强度分别出现在 130 °C 的 45、35 和 35 分钟。选择 Ala-Gln/Gly-Gly 和二羰基化合物的简单模型反应来揭示荧光美拉德化合物的形成和机理。证实GO和MGO均能与多肽反应生成荧光化合物，尤其是GO，且该反应对温度敏感。该机制也在豌豆蛋白酶解物的复杂美拉德反应中得到验证。

更新日期：2023-05-26

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