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Mechanochemistry in Glycation Research
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-06 , DOI: 10.1021/acs.jafc.4c05591 Haoran Xing 1 , Varoujan Yaylayan 2
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-06 , DOI: 10.1021/acs.jafc.4c05591 Haoran Xing 1 , Varoujan Yaylayan 2
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Mechanochemistry by milling has recently attracted considerable interest for its ability to drive solvent-free chemical transformations exclusively through mechanical energy and at ambient temperatures. Despite its popularity and expanding applications in different fields of chemistry, its impact on Food Science remains limited. This review aims to demonstrate the specific benefits that mechanochemistry can provide in performing controlled glycation, and in “activating” sugar and amino acid mixtures, thereby allowing for continued generation of colors and aromas even after termination of milling. The generated mechanical energy can be tuned under specific conditions either to form only the corresponding Schiff bases and Amadori compounds or to generate their degradation products, as a function of the frequency of the oscillations in combination with the reactivity of the selected substrates. Similarly, its ability to initiate the Strecker degradation and generate pyrazines and Strecker aldehydes was also demonstrated when proteogenic amino acids were milled with glyoxal.
中文翻译：
糖基化研究中的机械化学
研磨机械化学最近引起了人们极大的兴趣，因为它能够在环境温度下仅通过机械能驱动无溶剂化学转化。尽管它在不同的化学领域很受欢迎并且应用不断扩大，但它对食品科学的影响仍然有限。本综述旨在证明机械化学在执行受控糖化以及“激活”糖和氨基酸混合物方面可以提供的具体好处，从而即使在研磨终止后也能持续产生颜色和香气。所产生的机械能可以在特定条件下进行调节，或者仅形成相应的希夫碱和阿马多里化合物，或者生成它们的降解产物，作为振荡频率与所选底物的反应性相结合的函数。同样，当蛋白质氨基酸与乙二醛一起研磨时，也证明了其启动 Strecker 降解并生成吡嗪和 Strecker 醛的能力。
更新日期：2024-09-06
中文翻译：
糖基化研究中的机械化学
研磨机械化学最近引起了人们极大的兴趣，因为它能够在环境温度下仅通过机械能驱动无溶剂化学转化。尽管它在不同的化学领域很受欢迎并且应用不断扩大，但它对食品科学的影响仍然有限。本综述旨在证明机械化学在执行受控糖化以及“激活”糖和氨基酸混合物方面可以提供的具体好处，从而即使在研磨终止后也能持续产生颜色和香气。所产生的机械能可以在特定条件下进行调节，或者仅形成相应的希夫碱和阿马多里化合物，或者生成它们的降解产物，作为振荡频率与所选底物的反应性相结合的函数。同样，当蛋白质氨基酸与乙二醛一起研磨时，也证明了其启动 Strecker 降解并生成吡嗪和 Strecker 醛的能力。
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