Resumen de The effect of pH and amino acids on the formation of methylglyoxal in a glucose-amino acid model system.
Pei Yu, Xiangbin Xu, Shu-Juan Yu
Methylglyoxal (MGO) as a α-dicarbonyl compound not only affects food flavor and color but also contributes to the loss of nutrition and the generation of toxic compounds. The study was carried out using a glucose-amino acid model system with incubation at 120 °C to investigate the effect of amino acids and pH on the formation of MGO. MGO derivative (2-methylquinoxaline) was detected by high-performance liquid chromatography with a diode array detector. Changes in glucose, amino acids and products such as acetic acid were tested using high-performance anion exchange chromatography with an electrochemical detector or an electrical conductivity detector.; Results: Lysine and glycine had higher reactivity to form MGO and melanoidins than arginine and proline. More acetic acid was produced and a higher consumption of arginine was observed in glucose-arginine solution. Moreover, higher pH significantly accelerated the formation of MGO.; Conclusion: Amino reactivity and pH were two important factors affecting the formation of MGO in the Maillard reaction. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.
