Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

TY - JOUR

T1 - Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

AU - Zhan, Huan

AU - Tang, Wei

AU - Cui, Heping

AU - Hayat, Khizar

AU - Hussain, Shahzad

AU - Tahir, Muhammad Usman

AU - Zhang, Songlin

AU - Zhang, Xiaoming

AU - Ho, Chi Tang

N1 - Publisher Copyright: © 2019 Elsevier Ltd

PY - 2020/5/1

Y1 - 2020/5/1

N2 - Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine–ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were evaluated, and then controlled thermal reaction (CTR) coupled with vacuum dehydration was proposed to improve the ARP yield. As key factors controlling the formation of byproducts, CTR temperature and time were optimized as 100 °C, 60 min based on the formation kinetics of the ARP and deoxyribosones. Vacuum dehydration was further used to increase the ARP yield from 0.77% to 64.50%, which was improved by 82.8 times, while 3-DR and 1-DR yield increased only by 1.5 and 3.7 times, respectively. The formation of ARP was the dominant reaction during vacuum dehydration. Under optimal conditions, CTR coupled with vacuum dehydration was an effective method to control byproducts formation and improve the ARP yield simultaneously. This method may offer a potential application in flavor enhancement of light-color food.

AB - Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine–ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were evaluated, and then controlled thermal reaction (CTR) coupled with vacuum dehydration was proposed to improve the ARP yield. As key factors controlling the formation of byproducts, CTR temperature and time were optimized as 100 °C, 60 min based on the formation kinetics of the ARP and deoxyribosones. Vacuum dehydration was further used to increase the ARP yield from 0.77% to 64.50%, which was improved by 82.8 times, while 3-DR and 1-DR yield increased only by 1.5 and 3.7 times, respectively. The formation of ARP was the dominant reaction during vacuum dehydration. Under optimal conditions, CTR coupled with vacuum dehydration was an effective method to control byproducts formation and improve the ARP yield simultaneously. This method may offer a potential application in flavor enhancement of light-color food.

KW - 1-Deoxyribosone

KW - 1-Deoxyribosone (PubChem CID: no items)

KW - 3-Deoxyribosone

KW - 3-Deoxyribosone (PubChem CID: no items)

KW - Amadori rearrangement product

KW - Controlled thermal reaction

KW - D-Ribose (PubChem CID: 10975657)

KW - Diacetyl (PubChem CID: 650)

KW - Formation kinetics

KW - Glyoxal (PubChem CID: 7860)

KW - L-Glycine (PubChem CID: 750)

KW - Methylglyoxal (PubChem CID: 880)

KW - N-(1-Deoxy-α-D-ribulos-1-yl)-glycine (PubChem CID: no items)

KW - Synergistic vacuum dehydration

UR - https://www.scopus.com/pages/publications/85075860831

UR - https://www.scopus.com/pages/publications/85075860831#tab=citedBy

U2 - 10.1016/j.foodchem.2019.125877

DO - 10.1016/j.foodchem.2019.125877

M3 - Article

C2 - 31780222

SN - 0308-8146

VL - 311

JO - Food Chemistry

JF - Food Chemistry

M1 - 125877

ER -