American Chemical Society
jf3c06250_si_001.pdf (1.06 MB)

Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation

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journal contribution
posted on 2023-12-18, 18:42 authored by Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho
Amadori rearrangement products (ARPs), as intermediates of the Maillard reaction (MR), are potential natural flavor additives but there is a lack of investigation especially in oligopeptide-ARPs. This study for the first time conducted a systematic analysis in comparing ARPs of glycine, diglycine, triglycine, and glucose to corresponding classic MR systems, including production, stability, and flavor analysis. The ARPs were effectively produced by prelyophilization with heating at 70 °C for 60 min and purified to 96% by a two-step purification method. Correlated with the stability order of amino compounds (glycine > diglycine > triglycine), the stability order of ARPs was Gly-ARP > Digly-ARP ≈ Trigly-ARP. In a negative correlation with heating temperature and time, ARPs were less stable than original amino compounds at high temperatures (100, 130, and 160 °C). ARPs exhibited better flavor formation ability in pyrazines and furans than MR systems, with similar flavor compositions but different preferences. Diglycine- and triglycine-ARPs exhibited better flavor formation efficiency than glycine-ARP. Heating temperature and time, initial pH, and carbon chain length were found to be the parameters that affect the stability and flavor formation of ARPs. This study suggested that ARPs, especially peptide-ARPs, have great potential for usage as food flavor additives in the future.