Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 31, Pages 8632-8640Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b04374
Keywords
Maillard reaction intermediate; cysteine; TTCA; HPLC; indicator
Funding
- Foundation of China [31671826]
- Practice Innovation Program National Natural Science Postgraduate Research & of Jiangnan University [JNKY19_009]
- National Key R&D Program of China [2017YFD0400105]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180204]
- Deanship of Scientific Research at King Saud University [RG-1440-020]
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The Maillard reaction under a stepwise increase of temperature using L-cysteine as the indicator was performed to determine the formation conditions for the preparation of 2-threityl-thiazolidine-4-carboxylic acid (TTCA) which was the main Maillard reaction intermediate (MRI) derived from the xylose (Xyl)-cysteine (Cys) model system in aqueous medium. To clarify the indicating mechanism of Cys for the TTCA formation, the thermal model systems of TTCA-Cys and TTCA solutions were investigated. The browning of the final Maillard reaction products (MRPs) and concentration of downstream degradation products of MRIs indicated that the added Cys could react with TTCA to inhibit the formation of visible color via preventing the generation of dicarbonyl compounds derived from MRIs. Through HPLC analysis, it was demonstrated that added Cys affected the normal reaction pathway from TTCA to ARP and other downstream products by restoring TTCA to sugar and amino acid under heat treatment.
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