Hidalgo Francisco J, Zamora Rosario
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.
Ann N Y Acad Sci. 2008 Apr;1126:25-9. doi: 10.1196/annals.1433.020.
Amino acid degradation plays an important role in the formation of both flavors and toxic compounds during food processing. These reactions are produced, to a significant extent, as a consequence of the Maillard reaction among amino acids and carbohydrates. However, recent studies have shown that lipids also take part in these reactions. This article reviews the current knowledge of the contribution of lipids to both flavor and toxic-compound formation by amino acid degradation, describing the formation of Strecker aldehydes and the conversion of amino acids into their vinylogous derivatives as a consequence of lipid-amino acid reactions. Current data suggest that amino acids can be converted into either Strecker aldehydes or vinylogous derivatives by many lipid derivatives, which exhibit diverse reactivities for both reactions. Reaction conditions, including the presence of oxygen, also play a major role in the Strecker aldehyde/vinylogous derivative ratio obtained. Nevertheless, the high number of lipid derivatives involved, the different alternative pathways, and the existence of both positive and negative synergisms between lipids and carbohydrates make it hard to predict the effect of reaction conditions in the Strecker aldehyde/vinylogous derivative ratio obtained in complex food systems.
氨基酸降解在食品加工过程中风味物质和有毒化合物的形成中起着重要作用。这些反应在很大程度上是氨基酸与碳水化合物之间美拉德反应的结果。然而，最近的研究表明，脂质也参与了这些反应。本文综述了目前关于脂质在氨基酸降解形成风味物质和有毒化合物方面作用的认识，描述了斯特雷克醛的形成以及脂质 - 氨基酸反应导致氨基酸转化为其烯醇衍生物的过程。目前的数据表明，许多脂质衍生物可将氨基酸转化为斯特雷克醛或烯醇衍生物，它们对这两种反应表现出不同的反应活性。反应条件，包括氧气的存在，对所获得的斯特雷克醛/烯醇衍生物比例也起着主要作用。然而，涉及的脂质衍生物数量众多、存在不同的替代途径以及脂质与碳水化合物之间正负协同作用的存在，使得难以预测复杂食品体系中反应条件对所获得的斯特雷克醛/烯醇衍生物比例的影响。
