Formation and Reduction of Furan in Maillard Reaction Model Systems Consisting of Various Sugars/Amino Acids/Furan Precursors

2014 ◽  
Vol 62 (25) ◽  
pp. 5978-5982 ◽  
Author(s):  
Heera Cho ◽  
Kwang-Geun Lee
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reaction Model ◽  
Model Systems

scholarly journals Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

RSC Advances ◽  
2021 ◽  
Vol 11 (45) ◽  
pp. 27772-27781
Author(s):  
Furong Wang ◽  
Hailiang Shen ◽  
Xi Yang ◽  
Ting Liu ◽  
Yali Yang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sunflower Seed ◽  
Seed Protein ◽  
Heating Temperature ◽  
Reaction Model

Exploring the effect of heating temperature and time on the formation of pyrazines; revealing the potential roles of FAAs and hydrolyzed sunflower seed peptides in the Maillard reaction model.

scholarly journals Determination of Acrylamide Formed in Asparagine/d-Glucose Maillard Model Systems by Using Gas Chromatography with Headspace Solid-Phase Microextraction

2006 ◽  
Vol 89 (1) ◽  
pp. 149-153 ◽  
Author(s):  
Ahmed H El-Ghorab ◽  
Kazutoshi Fujioka ◽  
Takayuki Shibamoto
Keyword(s):  
Gas Chromatography ◽  
Maillard Reaction ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Reaction Model ◽  
Model System ◽  
Model Systems ◽  
Headspace Solid Phase Microextraction ◽  
Nitrogen Phosphorus

Abstract A gas chromatographic method, along with a headspace solid-phase microextraction (HS-SPME), was developed for the determination of acrylamide formed in Maillard reaction model systems. The developed method was validated by liquid chromatography/mass spectrometry. A headspace sample was collected from an aqueous acrylamide solution (100 μg/mL) by SPME and directly injected into a gas chromatograph equipped with a nitrogen-phosphorus detector. The recovery of acrylamide from an aqueous solution was satisfactory, i.e, >93% under the conditions used. Acrylamide formed in an asparagine/d-glucose (molar ratio, 1/2) Maillard reaction model system heated at 150 and 170C for 20 min was collected and analyzed by the newly developed method using gas chromatography with nitrogen-phosphorus detection and HS-SPME. The amounts of acrylamide were 318 33 μg/g asparagine from a sample heated at 150C and 3329 176 g/g asparagine from a sample heated at 170C. Addition of cysteamine or glutathione to the above model system reduced acrylamide formation. Acrylamide formation was not observed when cysteamine or glutathione was added to asparagine in the above model systems to obtain equimolar concentrations of both compounds. This newly developed method is simple and sensitive, and requires no solvent extraction.

scholarly journals Advances in Chemistry of Isothiocyanate-derived Colourants

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S207-S210
Author(s):  
K. Cejpek ◽  
J. Velíšek
Keyword(s):  
Amino Acids ◽  
Essential Oils ◽  
Maillard Reaction ◽  
Heterogeneous Group ◽  
Model Systems ◽  
Alkaline Media ◽  
Reaction Conditions ◽  
Condensation Products ◽  
Amino Compounds ◽  
Methylene Group

This study is focused on the reactions of isothiocyanates (ITCs) in the presence of amino compounds leading to coloured structures <I>via</I> substituted 2-thiohydantoins. A series of complementary experiments has been done and appropriate reaction conditions and structural prerequisites have been defined. Low-molecular colourants isolated and characterised from the model systems can be sorted into three groups. Yellow to red diastereomeric dehydrodimers of 2-thiohydantoin derivatives that contain an acidic methylene group are formed in mixtures consisted of ITCs and amino acids with &alpha;-methylene group in mild acidic to mild alkaline systems. The condensation products of the 2-thiohydantoins with reactive aromatic or heterocyclic carbaldehydes from the Maillard reaction, essential oils etc. comprise a heterogeneous group of mostly yellow colourants. Blue compounds of two types are structurally more complicated structures that arise from <I>N</I>-substituted amino acids and ITCs in alkaline media.

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