Premium
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment
Author(s) -
Sun Fuli,
Cui Heping,
Zhan Huan,
Xu Man,
Hayat Khizar,
Tahir Muhammad Usman,
Hussain Shahzad,
Zhang Xiaoming,
Ho ChiTang
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14911
Subject(s) - maillard reaction , xylose , chemistry , amadori rearrangement , aqueous solution , flavor , organic chemistry , browning , chromatography , biochemistry , glycation , fermentation , receptor
Maillard reaction intermediate (MGX) generated from glutathione and xylose in aqueous medium was prepared via the Maillard reaction performed under a two‐stage temperature increase process. The purified MGX was identified by Fourier‐transform infrared spectroscopy, mass spectrometry, and nuclear magnetic resonance as N ‐(1‐deoxy‐ d ‐xylulos‐1‐yl)‐glutathione (Amadori compound, C 15 H 25 O 10 N 3 S) with five main isomers. The method of Maillard reaction performed under a two‐stage temperature increase process was further verified by high‐performance liquid chromatography. The optimal reaction time and temperature for the preparation of MGX was determined as 60 min at 90 °C. The yield of MGX was increased from 8.60% to 55.52% through thermal reaction coupled with vacuum dehydration. In addition, rapid and more Maillard‐type volatile compounds were formed in MGX during thermal treatment than that in Maillard reaction products or glutathione‐xylose mixture. Beside, MGX possessed more pleasing meat‐like volatile profile compared with the Amadori compound of glutamic acid‐xylose (AAX), cysteine‐xylose (ACX), and glycine‐xylose (AGX). Therefore, it suggested that the MGX had the potential to achieve a better flavor formation during thermal treatment. Practical Application Maillard reaction intermediates, such as Amadori or Heyns rearrangement products (ARP or HRP), are important flavor precursors, which possess stable physicochemical properties, but tend to degrade into flavor compounds at high temperatures. Maillard reaction intermediate from glutathione and xylose acts as primary flavor enhancers to complete Maillard reaction to produce flavors in the subsequent thermal processing, which can significantly improve and stabilize the flavor quality of the meaty food, and deserves a very broad application prospects. The new developed method will be a significant theoretical basis on research preparation and properties of Maillard reaction intermediates in complex food systems.