Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
J Agric Food Chem. 2011 Sep 14;59(17):9378-85. doi: 10.1021/jf2027395. Epub 2011 Aug 19.
The course of the Maillard reaction between α-lactalbumin and various mono- and oligosaccharides in the solid state was studied using UPLC-ESI-TOF-MS. Individual reaction products were monitored for their degree of substitution per protein molecule (DSP). The Maillard reaction rate depended on the saccharide type and decreased when the saccharide size increased. Conjugation with charged saccharides was hindered when a specific average DSP was reached, probably resulting from electrostatic repulsion. The DSP varied between 0 and 15, and the standard deviation of the average DSP, which is a measure for product dispersity, increased to 1.9. Similar experiments were performed with a dipeptide. Relative reaction rates in these experiments were 1 for glucose, 0.28 for maltose, and 0.16 for maltotriose. Comparison of the results obtained using α-lactalbumin and the dipeptide made clear that the Maillard reaction rate is determined by a number of factors, including saccharide reactivity and lysine accessibility.
采用 UPLC-ESI-TOF-MS 研究了固态下 α-乳白蛋白与各种单糖和低聚糖之间美拉德反应的过程。监测了每个反应产物的蛋白质分子取代度（DSP）。美拉德反应速率取决于糖的类型，当糖的大小增加时反应速率降低。当达到特定的平均 DSP 时，带电荷的糖的结合受到阻碍，可能是由于静电排斥。DSP 的变化范围为 0 到 15，平均 DSP 的标准偏差（用于衡量产物分散性的指标）增加到 1.9。用二肽进行了类似的实验。在这些实验中，相对反应速率为葡萄糖 1，麦芽糖 0.28，麦芽三糖 0.16。使用α-乳白蛋白和二肽获得的结果进行比较表明，美拉德反应速率取决于多个因素，包括糖的反应性和赖氨酸的可及性。
