Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Funct. 2013 Jul;4(7):1061-6. doi: 10.1039/c3fo30364k. Epub 2013 Mar 11.
This study aimed to investigate the contribution of lipid oxidation to non-enzymatic browning reactions in lipid rich model and actual food systems. Hazelnut oil and model reaction mixtures consisting of different amino acids were heated under certain conditions to determine possible lipid oxidation and non-enzymatic browning reaction products. In model systems, the Schiff base of 2,4-decadienal, its decarboxylated form, and reaction products formed after hydrolytic cleavage of the Schiff base or decarboxylated form were identified by high resolution mass spectrometry. No furosine was detected in hazelnuts after roasting at 160 °C while the concentration of free amino acids significantly decreased. 2,4-Decadienal reacted effectively with all amino acids studied through a Maillard type carbonyl-amine condensation pathway. (2E,4E)-Deca-2,4-dien-1-amine was identified as a typical reaction product in model systems and roasted hazelnuts. In lipid-rich foods like hazelnuts, lipid-derived carbonyls might be responsible for potential modifications of free and protein bound amino acids during heating.
本研究旨在探讨脂质氧化对富含脂质的模型和实际食品体系中非酶褐变反应的贡献。榛子油和由不同氨基酸组成的模型反应混合物在一定条件下加热，以确定可能的脂质氧化和非酶褐变反应产物。在模型体系中，通过高分辨率质谱鉴定出 2,4-癸二醛的席夫碱、其脱羧产物以及席夫碱或脱羧产物水解裂解后形成的反应产物。在 160°C 烘烤榛子时，没有检测到糠氨酸，而游离氨基酸的浓度显著降低。2,4-癸二醛通过美拉德型羰基-胺缩合途径与所有研究的氨基酸有效反应。(2E,4E)-decadeca-2,4-dien-1-amine 被鉴定为模型体系和烤榛子中的典型反应产物。在榛子等富含脂质的食物中，脂质衍生的羰基可能负责加热过程中游离和蛋白质结合氨基酸的潜在修饰。
