Characterization of a new Maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine |
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Authors: | Ota Masafumi Kohmura Masanori Kawaguchi Hirokazu |
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Affiliation: | Institute of Life Sciences and Food Research Laboratories, Ajinomoto Co. Inc., 1-1 Suzuki-cho, Kawasaki 210-8681, Japan. masafumi_oota@ajinomoto.com |
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Abstract: | The reaction between Amadori compounds and cysteine was investigated. When 1-deoxymaltulosyl-glycine (glycyl-fructosyl-glucose) was heated at 100 degrees C with cysteine in a neutral aqueous solution, a novel intermediate composed of 1-deoxyosone and cysteine was detected. NMR and mass spectrometry studies revealed the structure of the isolated intermediate to be 7,8a-dihydroxy-4a-methyl-8-(alpha-d-glucopyranosyloxy)hexahydro-5-oxa-4-thia-1-azanaphthalene-2-carboxylic acid. This intermediate easily generated isomaltol and acetylfuran as volatile compounds in 1 mol/L HCl at 100 degrees C. |
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