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Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures.

Xue XiaTong ZhouHan ZhangHeping CuiFoxin ZhangKhizar HayatXiaoming ZhangChi-Tang Ho
Published in: Journal of agricultural and food chemistry (2023)
The Amadori compound of glucose and glycyl-l-glutamine (Gly-Gln-ARP) was prepared and characterized by UPLC-MS/MS and NMR. Gly-Gln-ARP could be thermally degraded into Gly-Gln and other secondary reaction products like glycyl-l-glutamic acid and its ARP via deamidation. The thermal processing temperature exerted a tremendous influence on the flavor formation of ARP. Furans were mainly formed at 100 °C, while an elevated temperature of 120 °C facilitated the massive accumulation of α-dicarbonyl compounds through the retro-aldolization of deoxyglucosone, and then increased the formation of pyrazines. The extra-added amino acids further promoted the formation of pyrazines at 120 °C, especially Glu, Lys, and His, further increasing the total concentration of pyrazines to 457 ± 6.26, 563 ± 65.5, and 411 ± 59.2 μg/L, respectively, exceeding the pure heated control at 140 °C (296 ± 6.67 μg/L). The total concentration of furans was enhanced to (20.7 × 10 3 ) ± 8.17 μg/L by extra-added Gln. Different increasing effects were observed on the type and flavor intensity of formed pyrazines and furans from different extra-added amino acids.
Keyphrases
  • amino acid
  • ms ms
  • magnetic resonance
  • high resolution
  • adipose tissue
  • type diabetes
  • metabolic syndrome
  • blood glucose
  • high intensity
  • skeletal muscle
  • weight loss