Golon Agnieszka, Kropf Christian, Vockenroth Inga, Kuhnert Nikolai
School of Engineering and Science, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
Henkel AG & Co. KGaA, Henkelstr. 67, 40589 Düsseldorf, Germany.
Foods. 2014 Aug 7;3(3):461-475. doi: 10.3390/foods3030461.
Thermal treatment of food changes its chemical composition drastically with the formation of "so-called" Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In this contribution, we will describe the reactivity of several amino acids, including arginine, lysine, aspartic acid, tyrosine, serine and cysteine, with carbohydrates. The analytical strategy employed involves high and ultra-high resolution mass spectrometry followed by chemometric-type data analysis. The different reactivity of amino acids towards carbohydrates has been observed with cysteine and serine, resulting in complex MS spectra with thousands of detectable reaction products. Several compounds have been tentatively identified, including caramelization reaction products, adducts of amino acids with carbohydrates, their dehydration and hydration products, disproportionation products and aromatic compounds based on molecular formula considerations.
食物的热处理会极大地改变其化学成分，形成所谓的美拉德反应产物，这些产物决定了食物的感官特性，并对健康产生有害和有益的影响。在本论文中，我们将描述几种氨基酸，包括精氨酸、赖氨酸、天冬氨酸、酪氨酸、丝氨酸和半胱氨酸与碳水化合物的反应活性。所采用的分析策略包括高分辨率和超高分辨率质谱，随后进行化学计量学类型的数据分析。已观察到半胱氨酸和丝氨酸对碳水化合物具有不同的反应活性，从而产生具有数千种可检测反应产物的复杂质谱。基于分子式的考虑，已初步鉴定出几种化合物，包括焦糖化反应产物、氨基酸与碳水化合物的加合物、它们的脱水和水合产物、歧化产物以及芳香族化合物。
