Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanone.
Biosci Biotechnol Biochem
; 85(2): 401-410, 2021 Feb 18.
Article
em En
| MEDLINE
| ID: mdl-33604624
ABSTRACT
Pentose is involved in the browning through the Maillard reaction of food derived of plant origin. During research on the Maillard reaction between xylose (Xyl) and lysine (Lys), we detected 4-hydroxy-5-methyl-3(2H)-furanone (HMFO) as a major decomposition product of Xyl. To clarify the chemical pathway of the browning of pentose system, the formation and decomposition of dicarbonyls from HMFO and Xyl were examined. In the HMFO system, HMFO was oxidatively hydrolyzed to form 2-hydroxy-3,4-dioxopentanal, which leads to the formation of methylglyoxal (MGO) and then diacetyl (DA). In the Xyl system, MGO was also the major dicarbonyl degradation product from 1-deoxyxylosone (1-DX). Among Xyl, HMFO, MGO, and DA, MGO turned brown most rapidly in the presence of Lys and formed melanoidin-like brown pigments. In the Xyl system, MGO derived from HMFO and 1-DX most contributed to the browning, although some low-molecular-weight pigments, a colorless polymer, and fluorescent substances were also formed.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Xilose
/
Reação de Maillard
/
Furanos
Idioma:
En
Revista:
Biosci Biotechnol Biochem
Assunto da revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
Japão