<br>甘氨酸、二甘氨酸、三甘氨酸和葡萄糖的 Amadori 重排产物作为潜在食品添加剂用于生产、稳定性和风味形成的可行性研究,Journal of Agricultural and Food Chemistry

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甘氨酸、二甘氨酸、三甘氨酸和葡萄糖的 Amadori 重排产物作为潜在食品添加剂用于生产、稳定性和风味形成的可行性研究
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-12-18 , DOI: 10.1021/acs.jafc.3c06250
Yue Luo ₁ , Siyue Zhu ₁ , Jie Peng ₁ , Heping Cui ₂ , Qingrong Huang ₁ , Baojun Xu ₃ , Chi-Tang Ho ₁

Affiliation

阿马多里重排产物（ARPs）作为美拉德反应（MR）的中间体，是潜在的天然风味添加剂，但目前缺乏研究，尤其是寡肽-ARPs。本研究首次对甘氨酸、二甘氨酸、三甘氨酸和葡萄糖的ARPs与相应的经典MR系统进行了系统分析，包括生产、稳定性和风味分析。通过在 70°C 下加热 60 分钟进行预冻干，可以有效地生产 ARP，并通过两步纯化方法将其纯化至 96%。与氨基化合物的稳定性顺序（甘氨酸 > 二甘氨酸 > 三甘氨酸）相关，ARP 的稳定性顺序为 Gly-ARP > Digly-ARP ≈ Trigly-ARP。 ARPs 与加热温度和时间呈负相关，在高温（100、130 和 160 °C）下 ARP 的稳定性低于原始氨基化合物。 ARPs 在吡嗪和呋喃中表现出比 MR 系统更好的风味形成能力，具有相似的风味成分但不同的偏好。二甘氨酸和三甘氨酸-ARP 比甘氨酸-ARP 表现出更好的风味形成效率。研究发现加热温度和时间、初始 pH 值和碳链长度是影响 ARP 稳定性和风味形成的参数。这项研究表明ARPs，特别是肽-ARPs，在未来作为食品风味添加剂具有巨大的潜力。

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Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation

Amadori rearrangement products (ARPs), as intermediates of the Maillard reaction (MR), are potential natural flavor additives but there is a lack of investigation especially in oligopeptide-ARPs. This study for the first time conducted a systematic analysis in comparing ARPs of glycine, diglycine, triglycine, and glucose to corresponding classic MR systems, including production, stability, and flavor analysis. The ARPs were effectively produced by prelyophilization with heating at 70 °C for 60 min and purified to 96% by a two-step purification method. Correlated with the stability order of amino compounds (glycine > diglycine > triglycine), the stability order of ARPs was Gly-ARP > Digly-ARP ≈ Trigly-ARP. In a negative correlation with heating temperature and time, ARPs were less stable than original amino compounds at high temperatures (100, 130, and 160 °C). ARPs exhibited better flavor formation ability in pyrazines and furans than MR systems, with similar flavor compositions but different preferences. Diglycine- and triglycine-ARPs exhibited better flavor formation efficiency than glycine-ARP. Heating temperature and time, initial pH, and carbon chain length were found to be the parameters that affect the stability and flavor formation of ARPs. This study suggested that ARPs, especially peptide-ARPs, have great potential for usage as food flavor additives in the future.

更新日期：2023-12-18

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