Feasibility Study
of Amadori Rearrangement Products
of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives
for Production, Stability, and Flavor Formation
posted on 2023-12-18, 18:42authored byYue 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.