The
effect of simultaneous dehydration-reaction (SDR) on Amadori
rearrangement product (ARP) N-(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone
(3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous
glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased
to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction
at 80 °C. Reaction kinetics was applied to analyze the mechanism
and characteristics of ARP formation and degradation under SDR. ARP
formation and degradation rate was highly dependent on temperature,
and the latter was more sensitive to temperature. By regulating the
reaction conditions of temperature and pH, the ratio of ARP formation
rate constant to its degradation rate constant could be controlled
to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction
through SDR.
The
formation conditions of the Amadori compound (ARP) N-(1-deoxy-d-xylulos-1-yl)-alanine were determined
in an aqueous Maillard reaction between l-alanine and d-xylose under a two-step temperature rising process with (−)-epigallocatechin
gallate (EGCG) as an indicator followed by browning intensity detection
of the final Maillard reaction products (MRPs). To clarify the mechanism
of EGCG indication on the ARP formation, the change in the concentration
of some key products generated during the Maillard reaction with EGCG
addition was investigated. Results showed an inhibition effect of
EGCG on the browning precursor formation through the generation of
ARP-EGCG adducts and deoxyosone-EGCG adducts, which was proposed as
an important pathway to inhibit browning during the Maillard reaction
and to indicate ARP formation.
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