Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction.

Abstract

The synergistic effect of a thermal reaction and vacuum dehydration on the conversion of xylose (Xyl) and phenylalanine (Phe) to a Maillard-reaction intermediate (MRI) was researched. The yield of N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine was successfully improved and increased from 13.62 to 47.23% through the method combining a thermal reaction and vacuum dehydration. A dynamic process was involved in the transformation of Xyl and Phe (Xyl-Phe) to N-substituted d-xylosamine and in the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine during the initial stage of dehydration; then, only the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine occurred during the final stage. Furthermore, the MRI was prepared under optimized conditions (90 °C and pH 7.4), and the obtained MRI was characterized and confirmed by ESI mass spectrometry and NMR.

• Authors: Heping Cui, Khizar Hayat, Chengsheng Jia, Emmanuel Duhoranimana, Qingrong Huang, Xiaoming Zhang, Chi-Tang Ho
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 66 Issue 38 Pg. 10077-10085 (Sep 26 2018) ISSN: 1520-5118 [Electronic] United States
• PMID: 30187749 (Publication Type: Journal Article)

Chemical References

• Phenylalanine
• Xylose

Topics

• Hot Temperature
• Maillard Reaction
• Phenylalanine (chemistry)
• Spectrometry, Mass, Electrospray Ionization
• Xylose (chemistry)