Liu Kaihua, Liu Zhijie, Miao Junjian, Huang Yiqun, Lai Keqiang
College of Food Science and Technology, Shanghai Ocean University, LinGang New City, China.
Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric. 2025 Jan 30;105(2):1207-1215. doi: 10.1002/jsfa.13911. Epub 2024 Sep 19.
Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) and α-aminoadipic acid (AAA) are important foodborne hazards and their intake can cause a variety of diseases in humans. It is extremely important to investigate the formation mechanism of CML, CEL and AAA, as well as their association with each other when aiming to control their production.
A multi-response kinetic model was developed within the glucose-lysine Maillard reaction model system. The concentrations of glucose, lysine, glyoxal (GO), methylglyoxal (MGO), CML, CEL and AAA were quantified at different temperature (100-160 °C) and at different intervals (0-60 min). The experimental data were fitted to the proposed model to calculate kinetic parameters for the corresponding steps. The results indicated that the production of CML was primarily relied on the direct oxidative cleavage of the Amadori product, rather than the reaction between GO and Lys, whereas CEL and AAA were generated through the reaction of MGO with Lys. Significantly, the reaction between α-dicarbonyl compounds and Lys preferentially generated CML and CEL, resulting in the lower concentrations of AAA compared to CML and CEL.
The multi-response kinetic model developed in the present study can be applied well to the Maillard reaction. The relationship between the formation mechanisms of CML, CEL and AAA is also explained. © 2024 Society of Chemical Industry.
Nε-羧甲基赖氨酸（CML）、Nε-羧乙基赖氨酸（CEL）和α-氨基己二酸（AAA）是重要的食源性危害物，它们的摄入会导致人类患上多种疾病。在旨在控制CML、CEL和AAA的产生时，研究它们的形成机制以及它们之间的关联极其重要。
在葡萄糖-赖氨酸美拉德反应模型体系中建立了多响应动力学模型。在不同温度（100 - 160°C）和不同时间间隔（0 - 60分钟）下对葡萄糖、赖氨酸、乙二醛（GO）、甲基乙二醛（MGO）、CML、CEL和AAA的浓度进行了定量。将实验数据拟合到所提出的模型中，以计算相应步骤的动力学参数。结果表明，CML的产生主要依赖于阿马多里产物的直接氧化裂解，而不是GO与赖氨酸之间的反应，而CEL和AAA是通过MGO与赖氨酸的反应生成的。值得注意的是，α-二羰基化合物与赖氨酸之间的反应优先生成CML和CEL，导致AAA的浓度低于CML和CEL。
本研究建立的多响应动力学模型能够很好地应用于美拉德反应。同时也解释了CML、CEL和AAA形成机制之间的关系。© 2024化学工业协会。
