Journal
FOOD CHEMISTRY
Volume 317, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126458
Keywords
Kinetic study; Maillard reaction; D-Glucose; L-Lysine; Furosine; Pyrraline; 3-Deoxyglucosone; Methylglyoxal
Funding
- National Key R&D Program of China [2018YFC1602300]
- Key R&D Program of Jiangsu Province [BE2019362]
- China Postdoctoral Science Foundation [2018M642165]
- Fundamental Research Funds for the Central Universities [JUSRP11904]
- Natural Science Foundation of Jiangsu Province [BK20171139]
- Forestry science and technology innovation and extension project of Jiangsu Province [LYKJ[2017] 26]
- National first-class discipline program of Food Science and Technology [JUFSTR20180509]
- Science and technology project of Jiangsu Bureau of Quality and Technical Supervision [KJ175923, KJ185646]
- Science and Technology Plan of Suzhou City [SS2019016]
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A kinetic model for Maillard reaction (MR) model system of D-glucose and L-lysine was established; activation energy (Ea) of each step was calculated. Potential generation pathways of furosine and pyrraline were a combination of either 3-deoxyglucosone (3-DG) or methylglyoxal (MG) with L-lysine. Ea value for furosine generated through 3-DG pathway was 81.70 +/- 14.01 kJ mol(-1), which was significantly higher than that through MG pathway (52.08 +/- 4.48 kJ mol(-1)). As for pyrraline, Ea for the 3-DG pathway (53.45 +/- 4.02 kJ mol(-1)) was significantly lower than that through the MG pathway (110.22 +/- 18.77 kJ mol(-1)). Results of the kinetic study indicated that furosine was preferred to be generated through the MG pathway since MG is more likely to react with each other and form a furan ring as a precursor of furosine. Pyrraline was more easily to be generated from the 3-DG pathway through cyclization of 1,4-dicarbonyl compounds to pyrrole.
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