Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry
3 years ago

[ASAP] Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation

[ASAP] Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation
Shibin Deng, Heping Cui, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Yun Zhai, Qiang Zhang, Xiaoming Zhang, and Chi-Tang Ho
The effect of additional dl-methionine (Met) on the thermal degradation of a methionine–glucose-derived Amadori rearrangement product (MG-ARP) was investigated under different reaction conditions. The resulting color formation and changes in the concentrations of MG-ARP, Met, and α-dicarbonyl compounds were investigated. Additional Met did not affect the degradation rate of MG-ARP but got involved in subsequent reactions and resulted in a decrease in the contents of C6-α-dicarbonyl compounds. During MG-ARP degradation, the formation of glyoxal (GO) and methylglyoxal (MGO) was facilitated by additional Met, through retro-aldolization reaction of C6-α-dicarbonyl compounds. This effect of Met addition was dependent on the reaction temperature, and the consistent conclusion could be made in a buffer system. The improvement of GO and MGO formation as color precursors caused by the additional Met contributed to the acceleration of browning formation. The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.1c02023. Proposed fragmentation mechanism of MG-ARP, glucosone–quinoxaline, 1-deoxyglucosone–quinoxaline, and NMR spectra of the purified MG-ARP (PDF) This article has not yet been cited by other publications.

Publisher URL: http://feedproxy.google.com/~r/acs/jafcau/~3/0XXKWPTlxTA/acs.jafc.1c02023

DOI: 10.1021/acs.jafc.1c02023

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