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葡萄糖和半乳糖与赖氨酸的美拉德反应的计算研究。

Computational study on the Maillard reactions of glucose and galactose with lysine.

机构信息

State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China.

School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China.

出版信息

J Mol Model. 2024 Aug 20;30(9):312. doi: 10.1007/s00894-024-06105-w.

Abstract

CONTEXT

Milk has nutrient-rich but thermal sensitive matrix that undergoes varying degrees of Maillard reaction (MR) at heating conditions. The MR mainly occurs between lysine residues (Lys) and lactose composed of glucose (Glc) and galactose (Gal), which are abundantly sourced from dairy products. In the present study, the MRs of Glc and Gal with Lys at the initial and intermediate stages have been investigated theoretically using density functional theory (DFT) to simulate the gaseous and aqueous phases. Reaction mechanisms have been proposed, and relative energy changes of different steps were calculated according to the total mass balance. The calculations reveal that both N- and N-amine groups of Lys can react with the carbonyl functional group of Glc and Gal with the similar potential energy profiles, and Gal is more reactive than Glc. However, the barrier in N-channel is lower than in N-channel, indicating a faster reaction rate through the former channel compared with the latter. The 5-hydroxymethyl-2-furfural (HMF) and derivative are formed under 3-deoxysone route in the intermediate stage. The calculation results are helpful for proposing a reasonable MR mechanism and suggesting possible control methods of the MRs.

METHODS

In this study, different levels of DFT calculations have been conducted to investigate the mechanisms and favorability of generating MR products in Glc-Lys and Gal-Lys models at initial and intermediate stages in the gaseous and aqueous conditions. In order to elucidate the molecular models from the perspectives of chemistry and geometry, DFT calculations were performed by the mean of B3LYP functional at basis sets of 6-311 +  + G (d, p) and 6-311 +  + G (2df, 2p) with optional solvation settings. To examine the solvation effect, the study further constructed models with solvent HO and calculated in wB97XD functional with 6-31 + G (d) basis set. All computations were carried out Gaussian 09 suite of quantum chemistry software.

摘要

背景

牛奶具有营养丰富但热敏性的基质,在加热条件下会发生不同程度的美拉德反应(MR)。MR 主要发生在赖氨酸残基(Lys)和由葡萄糖(Glc)和半乳糖(Gal)组成的乳糖之间,这些物质在乳制品中含量丰富。在本研究中,使用密度泛函理论(DFT)理论上研究了 Glc 和 Gal 与 Lys 在初始和中间阶段的 MR,以模拟气相和水相。提出了反应机制,并根据总质量平衡计算了不同步骤的相对能量变化。计算结果表明,Lys 的 N-和 N-胺基团都可以与 Glc 和 Gal 的羰基官能团反应,其势能曲线相似,Gal 比 Glc 更具反应性。然而,N-通道中的势垒较低,表明与后者相比,前者的反应速率更快。在中间阶段,通过 3-脱氧酮途径形成 5-羟甲基-2-糠醛(HMF)和衍生物。计算结果有助于提出合理的 MR 机制,并为控制 MR 提供可能的方法。

方法

在本研究中,在气相和水相条件下,通过不同水平的 DFT 计算,研究了 Glc-Lys 和 Gal-Lys 模型在初始和中间阶段生成 MR 产物的机制和有利性。为了从化学和几何的角度阐明分子模型,采用 B3LYP 泛函在 6-311 +  + G(d,p)和 6-311 +  + G(2df,2p)基组上进行了 DFT 计算,并进行了可选的溶剂化设置。为了检验溶剂化效应,研究进一步构建了带有溶剂 HO 的模型,并在 wB97XD 泛函和 6-31 + G(d)基组上进行了计算。所有计算均使用 Gaussian 09 量子化学软件套件完成。

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