Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.
Solutions of L-cysteine (Cys) and N-acetyl-L-cysteine (AcCys), containing glucose or rhamnose, with or without arginine, were buffered to pH 3, 5, and 7 and incubated at 70 degrees C for 48 h. Cys and AcCys inhibited the formation of (hydroxymethyl)furfural (HMF) from glucose and methylfurfural (MF) from rhamnose under acidic conditions. AcCys inhibited the accumulation of 4-hydroxy-2, 5-dimethyl- 3(2H)-furanone (DMHF, Furaneol) from rhamnose, but Cys, under our experimental conditions, enhanced Furaneol accumulation from rhamnose. Cys and AcCys reacted directly with Furaneol but not with HMF or MF. Both Cys and AcCys inhibited nonenzymatic browning at pH 7. At pH 3, however, Cys reacted with both glucose and rhamnose to produce unidentified compounds that increased the visible absorbency.
Haleva-Toledo
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E
Institute of Biochemistry, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot 76-100, Israel.
Naim
M
M
Zehavi
U
U
Rouseff
R L
RL
D000111:Acetylcysteine / Q000737:chemistry*; D001120:Arginine; D002021:Buffers; D002957:Citrus; D003545:Cysteine / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation; D005662:Furaldehyde / Q000031:analogs & derivatives*; D005663:Furans / Q000737:chemistry*; D005947:Glucose; D006801:Humans; D015416:Maillard Reaction; D012210:Rhamnose
D002021:Buffers; D005503:Food Additives; D005663:Furans; C058427:furaneol; D001120:Arginine; D005662:Furaldehyde; D005947:Glucose; D003545:Cysteine; D012210:Rhamnose; D000111:Acetylcysteine