Formation of the peptide-specific imidazolidin-4-one moiety in alanine containing Maillard reaction mixtures

Chu, Fong Lam; Yaylayan, Varoujan A.

doi:10.1016/j.foodchem.2010.05.084

Cited by 4 publications

(1 citation statement)

References 11 publications

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“…Furthermore, the isotope labelling technology was an effective method for verifying the structure of MRPs and discussing the formation mechanism of products. Maillard reaction of reducing sugars with free amino acids, peptides and protein was investigated in detail using 13 C-labelled hexoses, pentoses and 15 N-labelled amino acids [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

Ping

Zhang

Huang

et al. 2012

Journal of Peptide Science

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The formation mechanism of Maillard peptides was explored in Maillard reaction through diglycine/glutathione(GSH)/(Cys-Glu-Lys-His-Ile-Met)-xlyose systems by heating at 120 °C for 30-120 min. Maximum fluorescence intensity of Maillard reaction products (MRPs) with an emission wavelength of 420~430 nm in all systems was observed, and the intensity values were proportional to the heating time. Taken diglycine/GSH-[(13) C(5) ]xylose systems as a control, it was proposed that the compounds with high m/z values of 379 and 616 have the high molecular weight (HMW) products formed by cross-linking of peptides and sugar. In (Cys-Glu-Lys-His-Ile-Met)-xylose system, the m/z value of HMW MRPs was not observed, which might be due to the weak signals of these products. According to the results of gel permeation chromatography, HMW MRPs were formed by Maillard reaction, especially in (Cys-Glu-Lys-His-Ile-Met)-xylose system, the percentage of Maillard peptides reached 52.90%. It was concluded that Maillard peptides can be prepared through the cross-linking of sugar and small peptides with a certain MW range.

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