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Acrylamide–taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation
Author(s) -
Hao Ruifang,
Leng Xiaojing,
Jing Hao
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02611.x
Subject(s) - chemistry , taurine , acrylamide , maillard reaction , adduct , asparagine , dimer , amino acid , stereochemistry , medicinal chemistry , biochemistry , organic chemistry , copolymer , polymer
Summary Amino acids have attracted increasing attention in developing effective inhibitors on acrylamide (AA) formation during food processing. The main purpose of this study was to evaluate the inhibitory effect and mechanism of taurine (Tau) on AA formation. In the presence of Tau, AA formation was effectively inhibited in asparagine/glucose (Asn/Glc) model system. Results also showed that Glc content was decreased as Glc–Tau solution was heated, which indicated that Tau could react directly with Glc in the Maillard reaction. LC‐QTOF MS revealed two peaks in extracted ion chromatograms [ M + H ] + at m/z 197 and m/z 268 during the thermal treatment, which were identified as AA–Tau and AA dimmer–Tau adducts, respectively. Our results demonstrated that inhibitory effect of Tau on AA formation was not only mediated through contesting consumption of Glc with Asn, but also directly reacting with AA to promote formation of AA–Tau and AA dimer–Tau adducts.