State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , 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 Aug 14;67(32):8994-9001. doi: 10.1021/acs.jafc.9b04694. Epub 2019 Aug 2.
The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) -(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone (3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction at 80 °C. Reaction kinetics was applied to analyze the mechanism and characteristics of ARP formation and degradation under SDR. ARP formation and degradation rate was highly dependent on temperature, and the latter was more sensitive to temperature. By regulating the reaction conditions of temperature and pH, the ratio of ARP formation rate constant to its degradation rate constant could be controlled to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction through SDR.
同时脱水-反应（SDR）对 Amadori 重排产物（ARP）-（1-脱氧-d-木酮糖-1-基）-谷胱甘肽及其关键降解产物 3-脱氧木酮糖（3-DX）和 1-脱氧木酮糖（1-DX）的影响在谷胱甘肽-木糖（GSH-Xyl）体系中进行了研究。与 80°C 下大气热反应的 8.44%相比，SDR 可将 ARP 的产率提高到 67.98%。反应动力学用于分析 SDR 下 ARP 形成和降解的机制和特点。ARP 的形成和降解速率高度依赖于温度，后者对温度更为敏感。通过调节温度和 pH 值的反应条件，可以控制 ARP 形成速率常数与降解速率常数的比值，从而通过 SDR 从 GSH-Xyl Maillard 反应中有效制备 ARP。
