Document Detail

Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing.
MedLine Citation:
PMID:  22281323     Owner:  NLM     Status:  In-Data-Review    
The Maillard reaction always occurs during the thermal processing of dairy products, which significantly influences their quality. In the present study, the initial stages of a glucose-proline model system were investigated in water and different types of buffer solutions. Results showed that phosphate buffer accelerated the reversible degradation of the initial stages of the reaction. The proposed catalysis mechanism was that hydrogenous and dihydric phosphate radical anions simultaneously accepted and donated protons for the conversion of the intermediates into N-glycosylamine. The catalysis mechanism was confirmed via testing and no reducing of hydrogenous and dihydric phosphate radical anions was observed during the reaction. Moreover, both N-(1-deoxy-d-fructos-1-yl)proline and its degradation compounds were analyzed. Results showed that degradation of N-(1-deoxy-d-fructos-1-yl)proline to form 5-hydroxymethyl-2-furaldehyde and formic acid was also accelerated by phosphate buffer. An interesting phenomenon was that citrate decreased 5-hydroxymethyl-2-furaldehyde formation, which might be because Strecker-type degradation occurred more easily than 1,2-enolization reaction in citrate buffer solution. However, this hypothesis has not been confirmed, and element label experiments should be carried out in the future.
Y-G Guan; S-L Wang; S-J Yu; S-M Yu; Z-G Zhao
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  95     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2012 Feb 
Date Detail:
Created Date:  2012-01-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  590-601     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
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