Degradation of N-(1-Deoxy-d-xylulos-1-yl)glycine and N-(1-Deoxy-d-xylulos-1-yl)proline using thermal treatment

作者：Zhang Ping Jun; Zhao Zhen Gang; Yu Shu Juan^*; He Shu Zhen

来源：International Journal of Food Science and Technology, 2012, 47(3): 475-481.

DOI：10.1111/j.1365-2621.2011.02866.x

• Maillard reaction
• N-(1-Deoxy-d-xylulos-1-yl)glycine
• N-(1-Deoxy-d-xylulos-1-yl)proline

The formation and degradation of N-(1-Deoxy-d-xylulos-1-yl)glycine and N-(1-Deoxy-d-xylulos-1-yl)proline, derived from the secondary amine Maillard reaction in xylose-amino acid model solutions, were detailed in this study. The identification and quantitative analysis of N-(1-Deoxy-d-xylulos-1-yl)glycine and N-(1-Deoxy-d-xylulos-1-yl)proline were carried out using high-performance anion-exchange chromatography and high-performance liquid chromatography. The formation of intermediate and advanced products derived from N-(1-Deoxy-d-xylulos-1-yl)glycine and N-(1-Deoxy-d-xylulos-1-yl)proline was also tested using an UV-Vis spectrophotometer to gain a better comparing of the degradation process of the two important Maillard reaction products using thermal treatment. Results showed that the degradation of N-(1-Deoxy-d-xylulos-1-yl)glycine was more significant than N-(1-Deoxy-d-xylulos-1-yl)proline. Moreover, xylose was tested in the degradation products of both N-(1-Deoxy-d-xylulos-1-yl)glycine and N-(1-Deoxy-d-xylulos-1-yl)proline, which indicated that the degradation of N-substituted 1-amino-1-deoxyketoses was a reversible reaction to form reducing sugar.

• 出版日期2012-3
• 单位华南理工大学