Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of

Maillard Reaction Alanine Cysteine Xylose / chemistry Sulfhydryl Compounds Sulfides Pyrazines Hydrogen-Ion Concentration
Amadori rearrangement product Maillard reaction cysteine flavor variation pH

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
08 Feb 2023
Historique:
pubmed: 26 1 2023
medline: 10 2 2023
entrez: 25 1 2023
Statut: ppublish

Résumé

The influence of pH was studied on volatile flavor formation during thermal treatment of an Amadori rearrangement product (ARP) with or without the addition of cysteine (Cys). The formation of thiols and sulfides or 2-acetylthiazole and pyrazines induced by Cys during thermal degradation of ARP was pH-dependent. At low pH levels, the hydrolysis of Cys to hydrogen sulfide (H

Identifiants

DOI: 10.1021/acs.jafc.2c08360 PMID: 36696632
pubmed: 36696632
doi: 10.1021/acs.jafc.2c08360
doi:

Substances chimiques

Alanine OF5P57N2ZX
Cysteine K848JZ4886
2-acetylthiazole 0
Xylose A1TA934AKO
Sulfhydryl Compounds 0
Sulfides 0
Pyrazines 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

2472-2481

Auteurs

Tong Zhou (T)

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, Jiangsu 214122, P. R. China.

Xue Xia (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, Jiangsu 214122, P. R. China.

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, Jiangsu 214122, P. R. China.
ORCID: 0000-0002-0183-0095

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, Jiangsu 214122, P. R. China.

Foxin Zhang (F)

Anhui QiangWang Flavouring Food Co. Ltd., Fuyang, Anhui 236500, P. R. China.

Khizar Hayat (K)

Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States.

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, Jiangsu 214122, P. R. China.
ORCID: 0000-0002-1673-6026

Chi-Tang Ho (CT)

Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.

Articles similaires

Initial pH determines the morphological characteristics and secondary metabolite production in Aspergillus terreus and Streptomyces rimosus cocultures.

Tomasz Boruta, Martyna Foryś, Weronika Pawlikowska et al.
1.00
Aspergillus Hydrogen-Ion Concentration Coculture Techniques Secondary Metabolism Streptomyces rimosus

Safety and tolerability of tegoprubart in patients with amyotrophic lateral sclerosis: A Phase 2A clinical trial.

Steven Perrin, Shafeeq Ladha, Nicholas Maragakis et al.
1.00
Humans Amyotrophic Lateral Sclerosis Male Middle Aged Female

Aminoacid functionalised magnetite nanoparticles Fe

Spoială Angela, Motelica Ludmila, Ilie Cornelia-Ioana et al.
1.00
Magnetite Nanoparticles Tryptophan Biocompatible Materials Microbial Sensitivity Tests Humans

Dynamics of major plant nutrients and enzymatic activities in soil influenced by application of biochar and organic waste.

M L Dotaniya, M D Meena, R L Choudhary et al.
1.00
Soil Charcoal Nutrients Manure Nitrogen

Classifications MeSH

questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Réaction de Maillard › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Alanine › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés soufrés › Cystéine › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Glucides › Sucres › Oses › Pentoses › Xylose › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Thiols › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Sulfures › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Composés hétérocycliques › Composés hétéromonocycliques › Pyrazines › Cysteine-Induced pH-Dependent Formation of...
questionsmedicales.fr › Phénomènes chimiques › Concentration en ions d'hydrogène › Cysteine-Induced pH-Dependent Formation of...