Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction

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

“…The Maillard reaction was discovered by Louis Camille Maillard in a heated solution containing glucose and glysine [4], after which Hodge divided the reaction process into three stages, namely, the early, intermediate, and final stages [5]. The Maillard reaction is influenced by many factors, including temperature [6], pH [7], reactant type [8], reactant concentration [9], buffer salts [10], and metal ions [11].…”

Is water a suitable medium for the Amadori rearrangement?

“…Cui et al (2017), Cui, Duhoranimana, Karangwa, Jia, and Zhang (2018) have published a modification of the standard conditions for the synthesis of Amadori rearrangement products. They report good yields (up to 75%) of xylulose-phenylalanine when the starting materials are heated under mildly alkaline conditions in water containing some sodium sulfite.…”

“…We then examined the report of Cui et al (2018) under a number of the published conditions, varying the time of heating at 90°C and the pH but always including sulfite. Neither 1 H nor 13 C NMR showed the presence of xylulose-phenylalanine.…”

“…The fact that we cannot detect the product in our NMR scans means that the yields are, at best, no greater than a few percent. The procedure of Cui et al (2017, 2018) has two stages: in the first, the reaction is carried out at 90°C in water; in the second, the water is removed on a rotary evaporator at 45°C. We looked at these stages separately.…”

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

“…The MRPs derived from sugar-amino acid model systems were prepared in accordance with the method reported previously with minor modification 20 . Briefly, each amino acid sample serine, arginine, lysine, or cysteine, 0.05 mol/ L was mixed in a 1:1 M ratio with one sugar fructose, glucose, or xylose, 0.05 mol/L in distilled deionized water.…”