Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

Huan Zhan; Wei Tang; Heping Cui; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; Songlin Zhang; Xiaoming Zhang; Chi-Tang Ho

doi:10.1016/j.foodchem.2019.125877

Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

Food Chem. 2020 May 1:311:125877. doi: 10.1016/j.foodchem.2019.125877. Epub 2019 Nov 12.

Authors

Huan Zhan¹, Wei Tang¹, Heping Cui¹, Khizar Hayat², Shahzad Hussain³, Muhammad Usman Tahir⁴, Songlin Zhang⁵, Xiaoming Zhang⁶, Chi-Tang Ho⁷

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
² Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia. Electronic address: khayat@ksu.edu.sa.
³ Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia. Electronic address: shhussain@ksu.edu.sa.
⁴ Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia. Electronic address: mtahir@ksu.edu.sa.
⁵ School of Chemical and Material Engineering, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China. Electronic address: slzhang@jiangnan.edu.cn.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China. Electronic address: xmzhang@jiangnan.edu.cn.
⁷ Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA. Electronic address: ho@aesop.rutgers.edu.

PMID: 31780222
DOI: 10.1016/j.foodchem.2019.125877

Abstract

Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine-ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were evaluated, and then controlled thermal reaction (CTR) coupled with vacuum dehydration was proposed to improve the ARP yield. As key factors controlling the formation of byproducts, CTR temperature and time were optimized as 100 °C, 60 min based on the formation kinetics of the ARP and deoxyribosones. Vacuum dehydration was further used to increase the ARP yield from 0.77% to 64.50%, which was improved by 82.8 times, while 3-DR and 1-DR yield increased only by 1.5 and 3.7 times, respectively. The formation of ARP was the dominant reaction during vacuum dehydration. Under optimal conditions, CTR coupled with vacuum dehydration was an effective method to control byproducts formation and improve the ARP yield simultaneously. This method may offer a potential application in flavor enhancement of light-color food.

Keywords: 1-Deoxyribosone; 1-Deoxyribosone (PubChem CID: no items); 3-Deoxyribosone; 3-Deoxyribosone (PubChem CID: no items); Amadori rearrangement product; Controlled thermal reaction; Diacetyl (PubChem CID: 650); Formation kinetics; Glyoxal (PubChem CID: 7860); Methylglyoxal (PubChem CID: 880); N-(1-Deoxy-α-d-ribulos-1-yl)-glycine (PubChem CID: no items); Synergistic vacuum dehydration; d-Ribose (PubChem CID: 10975657); l-Glycine (PubChem CID: 750).

MeSH terms

Glycine / chemistry*
Kinetics
Maillard Reaction*
Ribose / chemistry*
Temperature
Vacuum
Water / chemistry

Substances

Water
Ribose
Glycine