Mundt Sandra, Wedzicha Bronislaw L
Procter Department of Food Science, University of Leeds, United Kingdom.
J Agric Food Chem. 2005 Aug 24;53(17):6798-803. doi: 10.1021/jf050379e.
We followed the contribution of released glucose to the formation of melanoidins in the maltose-glycine reaction by adding (14)C glucose to the maltose-glycine mixture, after it already had undergone some reaction. This approach allowed us to confirm the turnover of glucose in this reaction and hence the role of glucose in forming melanoidins. A comparison of the total amount of glucose converted into the melanoidins with the total concentration of melanoidins formed from maltose and glycine showed that the concentration of melanoidins originating from the released glucose was relatively small in comparison to the total melanoidins concentration. Hence, the parallel glucose-glycine reaction is considered to be only a minor pathway in the formation of maltose-glycine melanoidins. The incorporation of glucose into the nondialyzable melanoidins in the maltose-glycine reaction was in excellent agreement with the amount estimated from a kinetic model for the reaction of maltose with glycine. The rate constants were estimated by nonlinear regression, via multiresponse modeling.
在麦芽糖 - 甘氨酸混合物已经发生了一些反应之后，我们通过向其中添加（14）C葡萄糖，来追踪释放的葡萄糖对麦芽糖 - 甘氨酸反应中类黑素形成的贡献。这种方法使我们能够证实该反应中葡萄糖的周转情况，从而确定葡萄糖在类黑素形成中的作用。将转化为类黑素的葡萄糖总量与由麦芽糖和甘氨酸形成的类黑素总浓度进行比较，结果表明，与类黑素总浓度相比，由释放的葡萄糖产生的类黑素浓度相对较小。因此，平行的葡萄糖 - 甘氨酸反应被认为只是麦芽糖 - 甘氨酸类黑素形成过程中的一条次要途径。麦芽糖 - 甘氨酸反应中葡萄糖掺入不可透析类黑素的情况与根据麦芽糖与甘氨酸反应的动力学模型估算的量非常吻合。速率常数通过多响应建模，采用非线性回归进行估算。
