Effects of Water Content on Volatile Generation and Peptide Degradation in the Maillard Reaction of Glycine, Diglycine, and Triglycine

Abstract

Peptides abundant in food and protein hydrolysates are known to be important to process flavors. The present study reports the volatile profile of the Maillard reactions of glycine, diglycine, and triglycine. The reaction with glucose was conducted at 0-100% water content in glycerol medium at 160 degrees C for 1 h. Volatile compounds were quantified by stir bar sorptive extraction-gas chromatography-mass spectrometry, and nonvolatile compounds were quantified by high-performance liquid chromatography-tandem mass spectrometry. The major volatiles produced from each of the reaction systems were trimethylpyrazine and 2,5-dimethylpyrazine. Volatile generation increased as water decreased, and the overall reactivity of the glycine and glycine peptides in volatile formation was glycine approximately triglycine > diglycine. Triglycine was very unstable and mainly degraded into cyclic Gly-Gly and glycine, whereas diglycine had a higher stability than triglycine toward hydrolytic cleavage of the peptide bond. The amounts of glycine, diglycine, cyclic (Gly-Gly), and triglycine in the peptide-glucose reaction mixtures at different water content were reported.

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

“…The MRPs derived from the Glu-Di model system showed the highest increase in absorbance at 420 nm, followed by those derived from the Glu-Tri and Glu-G model systems. This result was in agreement with that of Lu, Hao, Payne, and Ho (2005), who reported that diglycine-glucose reaction mixtures have a higher degree of browning, followed by glycine-glucose, and triglycine-glucose reaction mixtures. Moreover, the UV absorbing and colourless compounds formed at the intermediate stages contributed to the brown pigment formation in both the Maillard and the caramelization reactions (Benjakul et al, 2005).…”

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

“…The MRPs derived from the Glu-Di model system showed the highest increase in absorbance at 420 nm, followed by those of the Glu-Tri and Glu-G model systems. This result was in agreement with that of Lu, Hao, Payne, and Ho (2005), who reported that diglycine-glucose reaction mixtures had higher degrees of browning, followed by glycine-glucose, and triglycine-glucose reaction mixtures. In addition, the UV absorbing and colourless compounds formed at the intermediate stages contributed to the brown pigment formation in both the Maillard and the caramelisation reactions (Benjakul et al, 2005).…”

Study on the Maillard Reaction Enhanced by Pulsed Electric Field in a Glycin–Glucose Model System

“…2b, c). This result was in agreement with that of Lu et al (2005) who reported that diglycine-glucose reaction mixtures have a higher degree of browning, followed by glycin-glucose and triglycineglucose reaction mixtures.…”