二甘肽-木糖美拉德反应交联特性研究

刘平; 邢亚阁; 张晓鸣; 黄湛

doi:10.13386/j.issn1002-0306.2014.11.005

二甘肽-木糖美拉德反应交联特性研究

1. 西华大学生物工程学院
2. 食品科学与技术国家重点实验室江南大学食品学院

基金项目:

国家自然科学基金(31071602)；西华大学校重点项目(Z1220532)；

详细信息

作者简介:
刘平 (1979-) , 女, 博士, 讲师, 研究方向:食品风味化学。;

中图分类号: TS201.2
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出版历程
- 收稿日期: 2013-10-22

Research of the characteristics of Maillard reaction derived from diglycine-xylose system

School of Bioengineering, Xihua University
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University

摘要

摘要: 本文通过研究二甘肽-木糖美拉德反应体系中美拉德反应产物（MRPs）的特性,探讨糖肽交联产物的形成。结果显示,随着加热时间的延长,产物在430nm处有最大荧光强度。120℃下反应2h时的MRPs中,相对分子质量700⁵000的产物相对百分含量达1.86%,500⁷00产物达3.16%,180⁵00产物达46.27%。通过Sephadex G-10及二次高效液相色谱分离,并结合LC-MS、LC-MS/MS及同位素示踪法确定分子离子峰m/z 379所对应的化合物为分子量较大的糖肽交联物,其所含有的碳原子中有10个来源于木糖或木糖的降解产物。由此表明,二甘肽与还原糖可交联形成较大分子MRPs。
- 二肽 /
- 木糖 /
- 交联物 /
- 分离 /
- 质谱
Abstract: This research focused on the characteristic of Maillard reaction products ( MRPs) derived from diglycinexylose system in order to explore the formation of cross-linking.The results of fluorescence analysis showed that a new peak was observed in the system, in addition, the maximum fluorescence intensity in 430nm enhanced with prolonged heating time.According to the results of Gel Permeation Chromatography, it was observed that the pattern of the molecular weight MW distribution of the MRPs heating at 120°C for 2.0h was of 700⁵000 ( 1.86%) , 500 ~ 700 ( 3.16%) and 180 ~ 500 ( 46.27%) .After the separations of MRPs derived from digylcine- xylose model system through Sephadex G-10 and twice HPLC technologies, a high m /z value of 379 was obtained by LC-MS investigations.Taken diglycine-[13C5]- xylose system as a control, the corresponding ion fragments and the numbers of carbon atoms originated from parent sugar were identified by LC-MS and LC-MS/MS investigations.It may suggest that the high MW products may be formed by cross- linking between diglycine and reducing sugar.
- diglycine /
- xylose /
- cross-linking /
- separation /
- mass

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参考文献(16)

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