State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , P. R. China.
Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia.
J Agric Food Chem. 2019 Jun 12;67(23):6585-6593. doi: 10.1021/acs.jafc.9b02053. Epub 2019 May 30.
The inhibitory effects of glutathione (GSH) and oxiglutathione (GSSG) on Maillard browning were compared, and it was clarified that free sulfhydryl was the key substance for the inhibition. The Amadori rearrangement product (ARP) derived from glycylglycine (Gly-Gly) and arabinose (Ara) was prepared by aqueous Maillard reaction, and LC-MS/MS was used to investigate the reaction products of GSH and purified ARP. Reaction between GSH and deoxypentosone (DP) was found to alter the pathway of aqueous Maillard reaction, which reduced the production of glyoxal, methylglyoxal, and furfural and thereby inhibited the formation of melanoidins. To determine the optimal conditions for browning inhibition, a stepwise increase of temperature was used to prepare Maillard reaction products (MRPs). The results showed that the optimum browning inhibitory effect was obtained by adding GSH after Gly-Gly and Ara heating at 80 °C for 60 min.
比较了谷胱甘肽（GSH）和氧化谷胱甘肽（GSSG）对美拉德褐变的抑制作用，阐明了游离巯基是抑制作用的关键物质。通过水相美拉德反应制备了甘氨酰甘氨酸（Gly-Gly）和阿拉伯糖（Ara）的 Amadori 重排产物（ARP），并采用 LC-MS/MS 研究了 GSH 与纯化的 ARP 的反应产物。发现 GSH 与脱氧戊酮糖（DP）的反应改变了水相美拉德反应的途径，从而减少了乙二醛、甲基乙二醛和糠醛的生成，抑制了类黑素的形成。为了确定最佳的褐变抑制条件，采用逐步升温的方法制备了美拉德反应产物（MRPs）。结果表明，在 80°C 加热 60 分钟后，加入 GSH 可获得最佳的褐变抑制效果。
