Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Wu, Xuwen; Kong, Fanrong; Huang, Minghui; Yu, Shujuan

doi:10.1016/j.foodres.2015.07.011

Cited by 6 publications

(2 citation statements)

References 22 publications

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“…The A420 increased 3.86-fold as the initial pH value was increased from 3.0 to 10.0, which showed that a high pH value was beneficial for pigment formation in the final stage of the Maillard reaction of fructose and histidine. Similar results have been reported for the glucose–ammonium sulfate system, which showed a significant increase in A420 with increasing pH [34].…”

Section: Resultssupporting

confidence: 88%

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Liu

et al. 2018

Molecules

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Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value.

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Section: Resultssupporting

confidence: 88%

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Liu

et al. 2018

Molecules

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“…At this point, it is worthy to mention that sulfur-containing compounds are not only relevant in different areas, such as environmental science [11,12], food science [13], health [14], and material science [15]; but in particular, sulfate solutions ((NH4)2SO4, among these) are also of interest in hydrogen production through electrolytic hydrogen evolution reaction [16,17].…”

Section: Introductionmentioning

confidence: 99%

Raman and inelastic neutron scattering spectra of (NH4)2SO3, an intermediate for solar hydrogen production

Orozco-Mena

Parker

Herrera-Peraza

et al. 2017

International Journal of Hydrogen Energy

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Citation: RE Orozco-Mena et al. "Raman and inelastic neutron scattering spectra of (NH4)2SO3, an intermediate for solar hydrogen production. AbstractThe sulfur-ammonia (S-NH3) cycle uses the entire solar radiation spectrum to split water. It uses the UV radiation to promote the photolytic oxidation of ammonium sulfite to produce hydrogen and ammonium sulfate. Here, Raman and inelastic neutron scattering spectra of (NH4)2SO3·H2O at 20 K are discussed, supported by density functional theory (DFT) calculations. The feasibility of photolytic oxidation of this monohydrate to produce hydrogen at room temperature was also demonstrated.

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Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids

Mousa

2019

Food Science & Nutrition

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In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)‐methylimidazole (4(5)‐MI), acrylamide (AA), and 5‐hydroxymethylfurfural (5‐HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)‐MI was ranged from 50.5% to 89.9% by increasing the GA amount from 0.01 g to 0.05 g, respectively. Furthermore, the use of 0.05 g GA reduced significantly AA content up to 58.6% compared to the control biscuits. Moreover, the highest inhibition of 5‐HMF with 74% depression was achieved by 0.05 g GA. Reasons could be referred to the formation of GA layer on the surface of biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity and sensory analysis showed that the supplementation with GA had preserved the quality and consumers’ overall acceptability of ammonia biscuits.

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Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

Cited by 6 publications

References 22 publications

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Raman and inelastic neutron scattering spectra of (NH4)2SO3, an intermediate for solar hydrogen production

Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids

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