Investigation of reactive alpha-dicarbonyl compounds generated from the Maillard reactions of L-methionine with reducing sugars via their stable quinoxaline derivatives.
The formation of alpha-dicarbonyl compounds was investigated in methionine-catalyzed (Maillard reaction) thermal degradation of d-glucose, maltose, and dextrin 10 at three different pH values (3, 5, and 8). The alpha-dicarbonyl compounds were trapped as quinoxalines and could be quantified by HPLC and GC-MS. Formation of 1,4-dideoxypentodiulose from hexoses and disaccharides was evidenced for the first time. The use of l-methionine as the amino compound for the formation of 1,4-dideoxypentodiulose in model systems is explained. Furthermore, it could be shown that methionine has great effect on the formation of specific alpha-dicarbonyl compounds. At various pH values and also by application of mono-, di-, and oligosaccharides in all model reactions, 3-deoxyhexosulose and 1,4-dideoxypentodiulose were generated preferentially.
Pfeifer
Yvonne V
YV
Institute of Food Technology and Food Chemistry, Technical University of Berlin, Berlin, Germany.
Kroh
Lothar W
LW
D002241:Carbohydrates / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D008715:Methionine / Q000737:chemistry*; D010084:Oxidation-Reduction; D011810:Quinoxalines / Q000737:chemistry*
D002241:Carbohydrates; D011810:Quinoxalines; D008715:Methionine