Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser, and Ser-Gly

机译：葡萄糖与二肽，Gly-Ser和Ser-Gly反应产生的美拉德挥发物

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Peptides abundant in food and protein hydrolysates are known to be important to both unprocessed and processed flavors. We studied the effect of peptide bond hydrolysis on the formation of Maillard volatile compounds. The Gly-Ser dipeptide bond was found to be the most labile among all the Gly-X dipeptides (X= Ala, Cys, Gln, Glu, Gly, His, Leu, Lys, Phe, Pro, Ser, Thr, Tyr and Val). However, Ser-Gly was found to be two to three times more stable than Gly-Ser. Volatiles formation was investigated using Gly-Ser and Ser-Gly as precursors in the reaction with glucose. Gly-Ser generated more volatiles than Ser-Gly which confirmed the positive correlation between peptide bond susceptibility and volatiles generation.

机译：众所周知，富含食物和蛋白质水解产物的肽对于未加工和加工后的香料都非常重要。我们研究了肽键水解对美拉德挥发性化合物形成的影响。发现Gly-Ser二肽键在所有Gly-X二肽中最不稳定（X = Ala，Cys，Gln，Glu，Gly，His，Leu，Lys，Phe，Pro，Ser，Thr，Tyr和Val ）。但是，发现Ser-Gly比Gly-Ser稳定2至3倍。使用Gly-Ser和Ser-Gly作为前体在与葡萄糖反应中研究了挥发物的形成。 Gly-Ser比Ser-Gly产生更多的挥发物，这证实了肽键敏感性和挥发物生成之间的正相关。

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《Food flavor : Chemistry, sensory evaluation, and biological activity》|2005年|P.147-157|共11页
会议地点 Honolulu HI(US)
作者
Chih-Ying Lu; Richard Payne; Zhigang Hao; Chi-Tang Ho;
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作者单位

Department of Food Science, Rutgers, The State University of New Jersey,65 Dudley Road, New Brunswick, NJ 08901;

Colgate-Palmolive Company, 909 River Road, Piscataway, NJ 08855;

Colgate-Palmolive Company, 909 River Road, Piscataway, NJ 08855;

Department of Food Science, Rutgers, The State University of New Jersey,65 Dudley Road, New Brunswick, NJ 08901;

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正文语种 eng
中图分类食用香料、香精;
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Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser, and Ser-Gly

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