Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.

Glucose Glyoxal Maillard Reaction Methionine Pyrazines / chemistry
2,3-Diethylpyrazine (PubChem CID27458) 2,3-Dimethylpyrazine (PubChem CID22201) 2,5-Dimethylpyrazine (PubChem CID31252) 2,6-Dimethylpyrazine (PubChem CID7938) 2-Ethyl-3,5-dimethylpyrazine (PubChem CID26334) 2-Ethyl-5-methylpyrazine (PubChem CID25915) Acetylpyrazine (PubChem CID30914) Amadori rearrangement product Ethylpyrazine (PubChem CID26331) Methional Methional (PubChem CID18635) Methionine Methylpyrazine (PubChem CID7976) Pyrazine (PubChem CID9261) Pyrazines Trimethylpyrazine (PubChem CID26808) Vinylpyrazine (PubChem CID77840) d-Glucose (PubChem CID5793) dl-methionine (PubChem CID876) α-Dicarbonyl compounds

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jul 2022
Historique:
received: 18 10 2021
revised: 14 02 2022
accepted: 15 02 2022
pubmed: 5 3 2022
medline: 1 4 2022
entrez: 4 3 2022
Statut: ppublish

Résumé

The generation of pyrazines in a binary methionine/glucose (Met/Glc) mixture and corresponding methionine/glucose-derived Amadori rearrangement product (MG-ARP) was studied. Quantitative analyses of pyrazines and methional revealed that MG-ARP generated more methional compared to Met/Glc, whereas lower content and fewer species of pyrazines were observed in the MG-ARP model. Comparing the availability of α-dicarbonyl compounds generated from the Met/Glc model, methylglyoxal (MGO) was a considerably effective α-dicarbonyl compound for the formation of pyrazines during MG-ARP degradation, but glyoxal (GO) produced from MG-ARP did not effectively participate in the corresponding formation of pyrazines due to the asynchrony on the formation of GO and recovered Met. Diacetyl (DA) content was not high enough to form corresponding pyrazines in the MG-ARP model. The insufficient interaction of precursors and rapid drops in pH limited the formation of pyrazines during MG-ARP degradation. Increasing reaction temperature could reduce the negative inhibitory effect by promoting the content of precursors.

Identifiants

DOI: 10.1016/j.foodchem.2022.132500 PMID: 35245757
pubmed: 35245757
pii: S0308-8146(22)00462-9
doi: 10.1016/j.foodchem.2022.132500
pii:
doi:

Substances chimiques

Pyrazines 0
Glyoxal 50NP6JJ975
Methionine AE28F7PNPL
Glucose IY9XDZ35W2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

132500

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Shibin Deng (S)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China; Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China; Key Laboratory of Ecological Environment and Information Atlas (Putian University) Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China. Electronic address: sbindeng@126.com.

Heping Cui (H)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China. Electronic address: cuihepingdavid@126.com.

Khizar Hayat (K)

Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA. Electronic address: hayatk@miamioh.edu.

Yun Zhai (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China. Electronic address: 18352538819@126.com.

Qiang Zhang (Q)

Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., LTD, No. 1 Shengli Road, Jieshou, Anhui 236500, PR China. Electronic address: laomuji888@163.com.

Xiaoming Zhang (X)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China. Electronic address: xmzhang@jiangnan.edu.cn.

Chi-Tang Ho (CT)

Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: ctho@sebs.rutgers.edu.

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Classifications MeSH

questionsmedicales.fr › Glucides › Sucres › Oses › Hexose › Glucose › Comparison of pyrazines formation in...
questionsmedicales.fr › Composés chimiques organiques › Aldéhydes › Glyoxal › Comparison of pyrazines formation in...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Réaction de Maillard › Comparison of pyrazines formation in...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés soufrés › Méthionine › Comparison of pyrazines formation in...
questionsmedicales.fr › Composés hétérocycliques › Composés hétéromonocycliques › Pyrazines › Comparison of pyrazines formation in...