Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

Food and Bioprocess Technology

Volumn 10, Issue 11, 2017, Pages 1984-1996

  Yu, Hang ^a   Keh, Ming Ze Mitchell ^a   Seow, Yi Xin ^a   Ong, Peter K C ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

D Glucose and L methionine; Flavor compounds; Free radical scavenging capacity; High intensity ultrasound; Kinetic model; Maillard reaction

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; CHEMICAL REACTIONS; FLAVOR COMPOUNDS; FREE RADICALS; GLYCOSYLATION; KINETIC THEORY; PROCESSING; TEMPERATURE; ULTRASONICS;

FREE RADICAL SCAVENGING CAPACITY; HIGH INTENSITY ULTRASOUNDS; KINETIC MODELING; L-METHIONINE; MAILLARD REACTION;

GLUCOSE;

EID: 85026514713     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1971-7     Document Type: Article

References (43)

1. Ajandouz, E. H., & Puigserver, A. (1999). Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics. Journal of Agricultural and Food Chemistry, 47(5), 1786–1793.
2. Brand-Williams, W., Cuvelier, M.-E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25–30.
3. Burdock, G. A., & Fenaroli, G. P. D. (2010). Fenaroli’s handbook of flavor ingredients, vol 6th. Boca Raton: CRC Press/Taylor & Francis Group.
4. Cämmerer, B., & Kroh, L. W. (1995). Investigation of the influence of reaction conditions on the elementary composition of melanoidins. Food Chemistry, 53(1), 55–59.
5. Char, C. D., Mitilinaki, E., Guerrero, S. N., & Alzamora, S. M. (2010). Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices. Food and Bioprocess Technology, 3(6), 797–803.
6. Corzo-Martínez, M., Montilla, A., Megías-Pérez, R., Olano, A., Moreno, F. J., & Villamiel, M. (2014). Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates. Food Chemistry, 157, 186–192.
7. Davies, C., Wedzicha, B., & Gillard, C. (1997). Kinetic model of the glucose-glycine reaction. Food Chemistry, 60(3), 323–329.
8. Guadagni, D., Buttery, R., & Turnbaugh, J. G. (1972). Odour thresholds and similarity ratings of some potato chip components. Journal of the Science of Food and Agriculture, 23(12), 1435–1444.
9. Guan, Y.-G., Wang, J., Yu, S. J., Xu, X. B., & Zhu, S. M. (2010). Effects of ultrasound intensities on a glycin–maltose model system—a means of promoting Maillard reaction. International Journal of Food Science and Technology, 45(4), 758–764.
10. Guan, Y.-G., Zhang, B.-S., Yu, S.-J., Wang, X.-R., Xu, X.-B., Wang, J., Han, Z., Zhang, P.-J., & Lin, H. (2011). Effects of ultrasound on a glycin–glucose model system—a means of promoting maillard reaction. Food and Bioprocess Technology, 4(8), 1391–1398.
11. Hofmann, T., & Schieberle, P. (1998). Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol. Journal of Agricultural and Food Chemistry, 46(1), 235–241.
12. Huang, T.-C., Fu, H.-Y., & Ho, C.-T. (1996). Mechanistic studies of tetramethylpyrazine formation under weak acidic conditions and high hydrostatic pressure. Journal of Agricultural and Food Chemistry, 44(1), 240–246.
13. Ince, N. H., Tezcanli, G., Belen, R. K., & Apikyan, İ. G. (2001). Ultrasound as a catalyzer of aqueous reaction systems: the state of the art and environmental applications. Applied Catalysis B: Environmental, 29(3), 167–176.
14. Jang, J.-H., & Moon, K.-D. (2011). Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chemistry, 124(2), 444–449.
15. Jousse, F., Jongen, T., Agterof, W., Russell, S., & Braat, P. (2002). Simplified kinetic scheme of flavor formation by the Maillard reaction. Journal of Food Science, 67(7), 2534–2542.
16. Koehler, P., Mason, M., & Odell, G. (1971). Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods. Journal of Food Science, 36(5), 816–818.
17. Leong, L., & Wedzicha, B. (2000). A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine. Food Chemistry, 68(1), 21–28.
18. Maeztu, L., Sanz, C., Andueza, S., Paz de Pena, M., Bello, J., & Cid, C. (2001). Characterization of espresso coffee aroma by static headspace GC−MS and sensory flavor profile. Journal of Agricultural and Food Chemistry, 49(11), 5437–5444.
19. Martin, F. L., & Ames, J. M. (2001). Formation of Strecker aldehydes and pyrazines in a fried potato model system. Journal of Agricultural and Food Chemistry, 49(8), 3885–3892.
20. Martins, S. I., & van Boekel, M. A. (2003). Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chemistry, 83(1), 135–142.
21. Martins, S. I., & van Boekel, M. A. (2005). A kinetic model for the glucose/glycine Maillard reaction pathways. Food Chemistry, 90(1), 257–269.
22. Martins, S. I., Marcelis, A. T., & van Boekel, M. A. (2003). Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part I—reaction mechanism. Carbohydrate Research, 338(16), 1651–1663.
23. McClements, D. J. (1995). Advances in the application of ultrasound in food analysis and processing. Trends in Food Science and Technology, 6(9), 293–299.
24. Morales, F. J., & Jiménez-Pérez, S. (2001). Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry, 72(1), 119–125.
25. Moreau, C., Durand, R., Roux, A., & Tichit, D. (2000). Isomerization of glucose into fructose in the presence of cation-exchanged zeolites and hydrotalcites. Applied Catalysis A: General, 193(1–2), 257–264.
26. Mottram, D. S. (2007). The Maillard reaction: source of flavour in thermally processed foods. In R. G. Berger (Ed.), Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability (pp. 269–283). Berlin: Springer Berlin Heidelberg.
27. Namiki, M. (1988). Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. In C. O. Chichester & B. S. Schweigert (Eds.), Advances in Food Research (pp. 115–184). Cambridge: Academic Press.
28. Ong, O. X., Seow, Y.-X., Ong, P. K., & Zhou, W. (2015). High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine–xylose model system. Ultrasonics Sonochemistry, 26, 399–407.
29. Pripis-Nicolau, L., De Revel, G., Bertrand, A., & Maujean, A. (2000). Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. Journal of Agricultural and Food Chemistry, 48(9), 3761–3766.
30. Roberts, R. T. (1993). High intensity ultrasonics in food processing. Chemistry and Industry, 4, 119–121.
31. Shahidi, F., Rubin, L. J., D’Souza, L. A., Teranishi, R., & Buttery, R. G. (1986). Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation. Critical Reviews in Food Science & Nutrition, 24(2), 141–243.
32. Stensmyr, M. C., Urru, I., Collu, I., Celander, M., Hansson, B. S., & Angioy, A.-M. (2002). Pollination: rotting smell of dead-horse arum florets. Nature, 420(6916), 625–626.
33. van Boekel, M. A., & Martins, S. I. (2002). Fate of glycine in the glucose–glycine reaction: a kinetic analysis (pp. 289–293). In: International Congress Series. Elsevier.
34. Villamiel, M., & de Jong, P. (2000). Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry, 48(2), 472–478.
35. Wang, H.-Y., Qian, H., & Yao, W.-R. (2011). Melanoidins produced by the Maillard reaction: structure and biological activity. Food Chemistry, 128(3), 573–584.
36. Wang, Y., Pan, Y., Zhang, Z., Sun, R., Fang, X., & Yu, D. (2012). Combination use of ultrasound irradiation and ionic liquid in enzymatic isomerization of glucose to fructose. Process Biochemistry, 47(6), 976–982.
37. Weenen, H. (1998). Reactive intermediates and carbohydrate fragmentation in Maillard chemistry. Food Chemistry, 62(4), 393–401.
38. Yaylayan, V. A., & Kaminsky, E. (1998). Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system. Food Chemistry, 63(1), 25–31.
39. Yaylayan, V. A., & Keyhani, A. (2001). Carbohydrate and amino acid degradation pathways in L-methionine/D-[13C] glucose model systems. Journal of Agricultural and Food Chemistry, 49(2), 800–803.
40. Yilmaz, Y., & Toledo, R. (2005). Antioxidant activity of water-soluble Maillard reaction products. Food Chemistry, 93(2), 273–278.
41. Yu, T.-H., & Ho, C.-T. (1995). Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose. Journal of Agricultural and Food Chemistry, 43(6), 1641–1646.
42. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2016). Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing. Innovative Food Science and Emerging Technologies, 36, 260–268.
43. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2017). Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine. Ultrasonics Sonochemistry, 34, 154–163.