在半胱氨酸存在下加热1-脱氧麦芽酮糖基甘氨酸生成的新型美拉德型反应产物的表征

Characterization of a new Maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine.

作者信息

Ota Masafumi, Kohmura Masanori, Kawaguchi Hirokazu

机构信息

Institute of Life Sciences and Food Research Laboratories, Ajinomoto Co. Inc., 1-1 Suzuki-cho, Kawasaki 210-8681, Japan.

出版信息

J Agric Food Chem. 2006 Jul 12;54(14):5127-31. doi: 10.1021/jf060296d.

DOI:10.1021/jf060296d

PMID:16819926

Abstract

The reaction between Amadori compounds and cysteine was investigated. When 1-deoxymaltulosyl-glycine (glycyl-fructosyl-glucose) was heated at 100 degrees C with cysteine in a neutral aqueous solution, a novel intermediate composed of 1-deoxyosone and cysteine was detected. NMR and mass spectrometry studies revealed the structure of the isolated intermediate to be 7,8a-dihydroxy-4a-methyl-8-(alpha-d-glucopyranosyloxy)hexahydro-5-oxa-4-thia-1-azanaphthalene-2-carboxylic acid. This intermediate easily generated isomaltol and acetylfuran as volatile compounds in 1 mol/L HCl at 100 degrees C.

摘要

研究了阿马多里化合物与半胱氨酸之间的反应。当1-脱氧麦芽酮糖基甘氨酸（甘氨酰果糖基葡萄糖）在中性水溶液中与半胱氨酸于100℃加热时，检测到一种由1-脱氧酮糖和半胱氨酸组成的新型中间体。核磁共振和质谱研究表明，分离出的中间体结构为7,8a-二羟基-4a-甲基-8-(α-D-吡喃葡萄糖氧基)六氢-5-氧杂-4-硫杂-1-氮杂萘-2-羧酸。该中间体在100℃的1mol/L盐酸中容易生成异麦芽酚和乙酰呋喃等挥发性化合物。