在 d-葡萄糖和 l-赖氨酸美拉德反应模型体系中呋咱素和吡咯啉生成的动力学研究。
Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
出版信息
Food Chem. 2020 Jul 1;317:126458. doi: 10.1016/j.foodchem.2020.126458. Epub 2020 Feb 20.
A kinetic model for Maillard reaction (MR) model system of d-glucose and l-lysine was established; activation energy (Ea) of each step was calculated. Potential generation pathways of furosine and pyrraline were a combination of either 3-deoxyglucosone (3-DG) or methylglyoxal (MG) with l-lysine. Ea value for furosine generated through 3-DG pathway was 81.70 ± 14.01 kJ mol, which was significantly higher than that through MG pathway (52.08 ± 4.48 kJ mol). As for pyrraline, Ea for the 3-DG pathway (53.45 ± 4.02 kJ mol) was significantly lower than that through the MG pathway (110.22 ± 18.77 kJ mol). Results of the kinetic study indicated that furosine was preferred to be generated through the MG pathway since MG is more likely to react with each other and form a furan ring as a precursor of furosine. Pyrraline was more easily to be generated from the 3-DG pathway through cyclization of 1,4-dicarbonyl compounds to pyrrole.
建立了 d-葡萄糖和 l-赖氨酸美拉德反应（MR）模型体系的动力学模型；计算了各步的活化能（Ea）。糠胺和吡咯烷的潜在生成途径是 3-脱氧葡萄糖（3-DG）或甲基乙二醛（MG）与 l-赖氨酸的组合。通过 3-DG 途径生成糠胺的 Ea 值为 81.70±14.01 kJ/mol，明显高于通过 MG 途径的 Ea 值（52.08±4.48 kJ/mol）。对于吡咯烷，通过 3-DG 途径的 Ea 值（53.45±4.02 kJ/mol）明显低于通过 MG 途径的 Ea 值（110.22±18.77 kJ/mol）。动力学研究结果表明，由于 MG 更易相互反应并形成呋喃环作为糠胺的前体，因此 MG 途径更倾向于生成糠胺。吡咯烷更容易通过 1,4-二羰基化合物的环化生成吡咯而从 3-DG 途径生成。
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