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Non‐enzymatic Browning and Fluorescence Development in a (E)‐4,5‐Epoxy‐(E)‐2‐heptenal/Lysine Model System
Author(s) -
HIDALGO FRANCISCO J.,
ZAMORA ROSARIO
Publication year - 1993
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/j.1365-2621.1993.tb04352.x
Subject(s) - browning , lysine , epoxy , chemistry , fluorescence , arrhenius equation , kinetics , maillard reaction , lipid oxidation , activation energy , model system , enzyme , photochemistry , biochemistry , organic chemistry , amino acid , physics , computational chemistry , quantum mechanics , antioxidant
As a model system for studying oxidized lipid/protein browning, the reaction between (E)‐4,5‐epoxy‐(E)‐2‐heptenal (a secondary oxidation product of ω‐3 pentaenoic acids) and lysine was studied. CIELAB L*a*b* and fluorescence followed zero‐order kinetics, and were always correlated, as a function of time, pH, temperature and epoxy‐aldehyde/lysine ratio, suggesting parallel reactions for producing brown macromolecular pigments and fluorescent products. Activation energy, according to the Arrhenius equation, was 66.5 and SOKJ/mol for color difference and fluorescence intensity, respectively. This model system may help understand the non‐enzymatic browning produced by lipids.