A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system
The formation of color and Maillard reaction products in two model systems consisting of lactose and lysine or N(alpha)-acetyllysine has been investigated. During heating, the blockage of the N(alpha) group of lysine determined a faster color and antioxidative ability development compared to the sys...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2000-04, Vol.48 (4), p.1041-1046 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Monti, S M Borrelli, R C Ritieni, A Fogliano, V |
| description | The formation of color and Maillard reaction products in two model systems consisting of lactose and lysine or N(alpha)-acetyllysine has been investigated. During heating, the blockage of the N(alpha) group of lysine determined a faster color and antioxidative ability development compared to the system with free lysine. This is combined to a greater amount of melanoidin formation in the acetylated lysine system, while in the free lysine system a higher amount of pyrraline and hydroxymethyl furfural were detected. The pattern of low molecular weight products suggests that 3-deoxyglucosone and 1-deoxyglucosone degradation pathways are favored for free lysine and N(alpha)-acetyllysine, respectively. Whole data allow us to hypothesize that in a lactose-N(alpha)-acetyllysine model system the formation of colored high molecular weight polymer proceeds faster because less material is dispersed in reaction pathways, mainly the Strecker degradation, which leads to small and intermediate molecular weight products. |
| doi_str_mv | 10.1021/jf990652a |
| format | Article |
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During heating, the blockage of the N(alpha) group of lysine determined a faster color and antioxidative ability development compared to the system with free lysine. This is combined to a greater amount of melanoidin formation in the acetylated lysine system, while in the free lysine system a higher amount of pyrraline and hydroxymethyl furfural were detected. The pattern of low molecular weight products suggests that 3-deoxyglucosone and 1-deoxyglucosone degradation pathways are favored for free lysine and N(alpha)-acetyllysine, respectively. Whole data allow us to hypothesize that in a lactose-N(alpha)-acetyllysine model system the formation of colored high molecular weight polymer proceeds faster because less material is dispersed in reaction pathways, mainly the Strecker degradation, which leads to small and intermediate molecular weight products.</description><identifier>ISSN: 0021-8561</identifier><identifier>DOI: 10.1021/jf990652a</identifier><identifier>PMID: 10775346</identifier><language>eng</language><publisher>United States</publisher><subject>Antioxidants ; Chromatography, High Pressure Liquid ; Color ; Hot Temperature ; Lactose - chemistry ; Lysine - analogs & derivatives ; Lysine - chemistry ; Maillard Reaction ; Mass Spectrometry</subject><ispartof>Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1041-1046</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10775346$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Monti, S M</creatorcontrib><creatorcontrib>Borrelli, R C</creatorcontrib><creatorcontrib>Ritieni, A</creatorcontrib><creatorcontrib>Fogliano, V</creatorcontrib><title>A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system</title><title>Journal of agricultural and food chemistry</title><addtitle>J Agric Food Chem</addtitle><description>The formation of color and Maillard reaction products in two model systems consisting of lactose and lysine or N(alpha)-acetyllysine has been investigated. During heating, the blockage of the N(alpha) group of lysine determined a faster color and antioxidative ability development compared to the system with free lysine. This is combined to a greater amount of melanoidin formation in the acetylated lysine system, while in the free lysine system a higher amount of pyrraline and hydroxymethyl furfural were detected. The pattern of low molecular weight products suggests that 3-deoxyglucosone and 1-deoxyglucosone degradation pathways are favored for free lysine and N(alpha)-acetyllysine, respectively. Whole data allow us to hypothesize that in a lactose-N(alpha)-acetyllysine model system the formation of colored high molecular weight polymer proceeds faster because less material is dispersed in reaction pathways, mainly the Strecker degradation, which leads to small and intermediate molecular weight products.</description><subject>Antioxidants</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Color</subject><subject>Hot Temperature</subject><subject>Lactose - chemistry</subject><subject>Lysine - analogs & derivatives</subject><subject>Lysine - chemistry</subject><subject>Maillard Reaction</subject><subject>Mass Spectrometry</subject><issn>0021-8561</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo1kD9PwzAQxT2AaCkMfAGUCcEQOMeJE49VxT-pgqV7dHFskcqOg50MGfnmmNJOp_vpvdO9R8gNhUcKGX3aayGAFxmekSVEkFYFpwtyGcIeAKqihAuyoFCWBcv5kvysE-nsgL4Lrk-cjptxPtHOWxy7iLBvE4udMejbxCuUBzp4105yDH8OTEykLqjUzKHr1cFyQh_3aIYvfEhRqnE2R4V1rTJJmMOo7BU512iCuj7OFdm9PO82b-n28_V9s96mA82yMS2o0IKj5jFEVVGZgypZXhRcVBnkkTbAWcNKpnKGIqdKl4K1kGnJgUpkK3L3fza-_j2pMNa2C1LFXL1yU6hLCoIzBlF4exROjVVtPfjOop_rU2fsF92wbB8</recordid><startdate>200004</startdate><enddate>200004</enddate><creator>Monti, S M</creator><creator>Borrelli, R C</creator><creator>Ritieni, A</creator><creator>Fogliano, V</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>200004</creationdate><title>A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system</title><author>Monti, S M ; Borrelli, R C ; Ritieni, A ; Fogliano, V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p122t-519f96af6008881c40e73455698204600b063b373e43a941ef793d02fc601ca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Antioxidants</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Color</topic><topic>Hot Temperature</topic><topic>Lactose - chemistry</topic><topic>Lysine - analogs & derivatives</topic><topic>Lysine - chemistry</topic><topic>Maillard Reaction</topic><topic>Mass Spectrometry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Monti, S M</creatorcontrib><creatorcontrib>Borrelli, R C</creatorcontrib><creatorcontrib>Ritieni, A</creatorcontrib><creatorcontrib>Fogliano, V</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</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>Monti, S M</au><au>Borrelli, R C</au><au>Ritieni, A</au><au>Fogliano, V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J Agric Food Chem</addtitle><date>2000-04</date><risdate>2000</risdate><volume>48</volume><issue>4</issue><spage>1041</spage><epage>1046</epage><pages>1041-1046</pages><issn>0021-8561</issn><abstract>The formation of color and Maillard reaction products in two model systems consisting of lactose and lysine or N(alpha)-acetyllysine has been investigated. During heating, the blockage of the N(alpha) group of lysine determined a faster color and antioxidative ability development compared to the system with free lysine. This is combined to a greater amount of melanoidin formation in the acetylated lysine system, while in the free lysine system a higher amount of pyrraline and hydroxymethyl furfural were detected. The pattern of low molecular weight products suggests that 3-deoxyglucosone and 1-deoxyglucosone degradation pathways are favored for free lysine and N(alpha)-acetyllysine, respectively. Whole data allow us to hypothesize that in a lactose-N(alpha)-acetyllysine model system the formation of colored high molecular weight polymer proceeds faster because less material is dispersed in reaction pathways, mainly the Strecker degradation, which leads to small and intermediate molecular weight products.</abstract><cop>United States</cop><pmid>10775346</pmid><doi>10.1021/jf990652a</doi><tpages>6</tpages></addata></record> |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Antioxidants Chromatography, High Pressure Liquid Color Hot Temperature Lactose - chemistry Lysine - analogs & derivatives Lysine - chemistry Maillard Reaction Mass Spectrometry |
| title | A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system |
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