Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties
Kyoko Noda,
Marin Kishimoto,
Yuko Shimamura
et al.
Abstract:Furpenthiazinate is a yellow pigment
formed by the Maillard reaction
between cysteine and furfural under strongly acidic conditions. Here,
we describe the conditions and mechanism of pigment formation in a
model system and in an acid hydrolyzate of food and analyze its biological
properties. A reaction solution containing 32 mM cysteine and 128
mM furfural or 64 mM cysteine and 256 mM furfural in the presence
of 2–6 M hydrochloric acid that was heated to 110 °C for
1–2 h yielded approximately 3 mM furpenthiazi… Show more
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