Yang Chao, Wang Ran, Song Huanlu
Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing, China.
Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing, China.
Food Chem. 2012 Jul 15;133(2):373-82. doi: 10.1016/j.foodchem.2012.01.044. Epub 2012 Jan 28.
This study is focused on the mechanism of peptide bond cleavage and volatile Maillard reaction products (MRPs) following reaction of 10 artificial oligopeptides with cysteine, xylose and thiamine. LC-TOF/MS was used to detect the chemistry of peptide bond cleavage in liquid media. GC-O-MS and a carbohydrate module labelling (CAMOLA) method were used to analyse and identify the formation pathways of volatile and semi-volatile MRPs. In this study, the theoretical foundation of seven principles of influencing factors acting on peptide chain cleavage has initially been summarised. At the start of this study assumptions were also made relating to heat resistance of peptide chain positions. A universal formation pathway map and a model of possible mechanisms of common product formation were proposed. This model was authenticated by this scientific study.
本研究聚焦于10种人工合成寡肽与半胱氨酸、木糖和硫胺素反应后的肽键断裂机制及挥发性美拉德反应产物（MRPs）。采用液相色谱-飞行时间质谱（LC-TOF/MS）检测液体介质中肽键断裂的化学过程。运用气相色谱-质谱联用（GC-O-MS）和碳水化合物模块标记（CAMOLA）方法分析并鉴定挥发性和半挥发性MRPs的形成途径。在本研究中，初步总结了影响肽链断裂的七个因素的理论基础。在研究开始时，还对肽链位置的耐热性进行了假设。提出了一个通用的形成途径图和一个常见产物形成的可能机制模型。该模型通过本科学研究得到了验证。
