Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics
The interaction between glucose and essential amino acids at 100 °C at pH values ranging from 4.0 to 12.0 was investigated by monitoring the disappearance of glucose and amino acids as well as the appearance of brown color. Lysine was the most strongly destroyed amino acid, followed by threonine whi...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-05, Vol.47 (5), p.1786-1793 |
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| container_end_page | 1793 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Ajandouz, El Hassan Puigserver, Antoine |
| description | The interaction between glucose and essential amino acids at 100 °C at pH values ranging from 4.0 to 12.0 was investigated by monitoring the disappearance of glucose and amino acids as well as the appearance of brown color. Lysine was the most strongly destroyed amino acid, followed by threonine which induced very little additional browning as compared with that undergone by glucose. Around neutrality, the nonenzymatic browning followed pseudo-zero-order kinetics after a lag time, while the glucose and amino acid losses did not follow first-order kinetics at any of the pH values tested. Glucose was more strongly destroyed than all of the essential amino acids, the losses of which are really small at pH values lower than 9.0. However, glucose was less susceptible to thermal degradation in the presence of amino acids, especially at pH 8.0 with threonine and at pH 10.0 with lysine. The contribution of the caramelization reaction to the overall nonenzymatic browning above neutrality should lead to an overestimation of the Maillard reaction in foods. Keywords: Maillard reaction; heat treatment; amino acid reactivity; caramelization |
| doi_str_mv | 10.1021/jf980928z |
| format | Article |
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Lysine was the most strongly destroyed amino acid, followed by threonine which induced very little additional browning as compared with that undergone by glucose. Around neutrality, the nonenzymatic browning followed pseudo-zero-order kinetics after a lag time, while the glucose and amino acid losses did not follow first-order kinetics at any of the pH values tested. Glucose was more strongly destroyed than all of the essential amino acids, the losses of which are really small at pH values lower than 9.0. However, glucose was less susceptible to thermal degradation in the presence of amino acids, especially at pH 8.0 with threonine and at pH 10.0 with lysine. The contribution of the caramelization reaction to the overall nonenzymatic browning above neutrality should lead to an overestimation of the Maillard reaction in foods. 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Psychology ; General aspects ; glucose ; Glucose - chemistry ; Hydrogen-Ion Concentration ; isoleucine ; Kinetics ; leucine ; lysine ; Maillard Reaction ; Maillard reaction products ; methionine ; Miscellaneous ; phenylalanine ; tryptophan ; valine</subject><ispartof>Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.1786-1793</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a468t-b447bfddc2c09d8ed5265f4fa78627d42d1358920139b721f01914ab3bff18633</citedby><cites>FETCH-LOGICAL-a468t-b447bfddc2c09d8ed5265f4fa78627d42d1358920139b721f01914ab3bff18633</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf980928z$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf980928z$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1985003$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10552453$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ajandouz, El Hassan</creatorcontrib><creatorcontrib>Puigserver, Antoine</creatorcontrib><title>Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The interaction between glucose and essential amino acids at 100 °C at pH values ranging from 4.0 to 12.0 was investigated by monitoring the disappearance of glucose and amino acids as well as the appearance of brown color. Lysine was the most strongly destroyed amino acid, followed by threonine which induced very little additional browning as compared with that undergone by glucose. Around neutrality, the nonenzymatic browning followed pseudo-zero-order kinetics after a lag time, while the glucose and amino acid losses did not follow first-order kinetics at any of the pH values tested. Glucose was more strongly destroyed than all of the essential amino acids, the losses of which are really small at pH values lower than 9.0. However, glucose was less susceptible to thermal degradation in the presence of amino acids, especially at pH 8.0 with threonine and at pH 10.0 with lysine. The contribution of the caramelization reaction to the overall nonenzymatic browning above neutrality should lead to an overestimation of the Maillard reaction in foods. Keywords: Maillard reaction; heat treatment; amino acid reactivity; caramelization</description><subject>Amino Acids, Essential - chemistry</subject><subject>Biological and medical sciences</subject><subject>brown color</subject><subject>color</subject><subject>Cooking</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>glucose</subject><subject>Glucose - chemistry</subject><subject>Hydrogen-Ion Concentration</subject><subject>isoleucine</subject><subject>Kinetics</subject><subject>leucine</subject><subject>lysine</subject><subject>Maillard Reaction</subject><subject>Maillard reaction products</subject><subject>methionine</subject><subject>Miscellaneous</subject><subject>phenylalanine</subject><subject>tryptophan</subject><subject>valine</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E9v0zAYBvAIgVgZHPgCkAMgcQjYTuw43ErVUWADxDau1hv_mVwSu9ipoD1x5WvySXBItXHg5MP782O_T5Y9xOgFRgS_XJuGo4bw_a1shilBBcWY385mKA0LThk-yu7FuEYIcVqju9kRRpSSipazbPfBO-32ux4GK_PXwX931l3lnzXIwXqXe5MvY9RusNDl8946n8-lVfHV75-_8qUxWg6j2azyhBcQoNed3cPfu-BUfga26yCom8T31un0Vryf3THQRf3gcB5nlyfLi8WqOP345u1iflpAxfhQtFVVt0YpSSRqFNeKEkZNZaDmjNSqIgqXlDcE4bJpa4INwg2uoC1bYzBnZXmcPZtyN8F_2-o4iN5GqdOvnPbbKFhDaob5CJ9PUAYfY9BGbILtIewERmLsWVz3nOyjQ-i27bX6R07FJvDkACBK6EwAJ228cQ2nCI2smJiNg_5xPYbwVbC6rKm4-HQuztgXtqInWLxL_vHkDXgBVyFFXp6PuyPSlLhmVRJPJwEyirXfBpfK_c8GfwDTC6oe</recordid><startdate>19990501</startdate><enddate>19990501</enddate><creator>Ajandouz, El Hassan</creator><creator>Puigserver, Antoine</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990501</creationdate><title>Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics</title><author>Ajandouz, El Hassan ; Puigserver, Antoine</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a468t-b447bfddc2c09d8ed5265f4fa78627d42d1358920139b721f01914ab3bff18633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Amino Acids, Essential - chemistry</topic><topic>Biological and medical sciences</topic><topic>brown color</topic><topic>color</topic><topic>Cooking</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>glucose</topic><topic>Glucose - chemistry</topic><topic>Hydrogen-Ion Concentration</topic><topic>isoleucine</topic><topic>Kinetics</topic><topic>leucine</topic><topic>lysine</topic><topic>Maillard Reaction</topic><topic>Maillard reaction products</topic><topic>methionine</topic><topic>Miscellaneous</topic><topic>phenylalanine</topic><topic>tryptophan</topic><topic>valine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ajandouz, El Hassan</creatorcontrib><creatorcontrib>Puigserver, Antoine</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ajandouz, El Hassan</au><au>Puigserver, Antoine</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-05-01</date><risdate>1999</risdate><volume>47</volume><issue>5</issue><spage>1786</spage><epage>1793</epage><pages>1786-1793</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The interaction between glucose and essential amino acids at 100 °C at pH values ranging from 4.0 to 12.0 was investigated by monitoring the disappearance of glucose and amino acids as well as the appearance of brown color. Lysine was the most strongly destroyed amino acid, followed by threonine which induced very little additional browning as compared with that undergone by glucose. Around neutrality, the nonenzymatic browning followed pseudo-zero-order kinetics after a lag time, while the glucose and amino acid losses did not follow first-order kinetics at any of the pH values tested. Glucose was more strongly destroyed than all of the essential amino acids, the losses of which are really small at pH values lower than 9.0. However, glucose was less susceptible to thermal degradation in the presence of amino acids, especially at pH 8.0 with threonine and at pH 10.0 with lysine. The contribution of the caramelization reaction to the overall nonenzymatic browning above neutrality should lead to an overestimation of the Maillard reaction in foods. Keywords: Maillard reaction; heat treatment; amino acid reactivity; caramelization</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10552453</pmid><doi>10.1021/jf980928z</doi><tpages>8</tpages></addata></record> |
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| language | eng |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Amino Acids, Essential - chemistry Biological and medical sciences brown color color Cooking Food industries Fundamental and applied biological sciences. Psychology General aspects glucose Glucose - chemistry Hydrogen-Ion Concentration isoleucine Kinetics leucine lysine Maillard Reaction Maillard reaction products methionine Miscellaneous phenylalanine tryptophan valine |
| title | Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics |
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