TY - JOUR T1 - Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids. AU - Hamzalıoğlu,Aytül, AU - Gökmen,Vural, Y1 - 2017/07/26/ PY - 2017/05/29/received PY - 2017/07/13/revised PY - 2017/07/25/accepted PY - 2017/9/27/entrez PY - 2017/9/28/pubmed PY - 2017/11/29/medline KW - Amino acids KW - Hydroxymethylfurfural KW - Michael addition KW - Reaction kinetics KW - Schiff base formation SP - 354 EP - 360 JF - Food chemistry JO - Food Chem VL - 240 N2 - In this study, reactions of hydroxymethylfurfural (HMF) with selected amino acids (arginine, cysteine and lysine) were investigated in HMF-amino acid (high moisture) and Coffee-amino acid (low moisture) model systems at 5, 25 and 50°C. The results revealed that HMF reacted efficiently and effectively with amino acids in both high and low moisture model systems. High-resolution mass spectrometry (HRMS) analyses of the reaction mixtures confirmed the formations of Michael adduct and Schiff base of HMF with amino acids. Calculated pseudo-first order reaction rate constants were in the following order; kCysteine>kArginine>kLysine for high moisture model systems. Comparing to these rate constants, the kCysteine decreased whereas, kArginine and kLysine increased under the low moisture conditions of Coffee-amino acid model systems. The temperature dependence of the rate constants was found to obey the Arrhenius law in a temperature range of 5-50°C under both low and high moisture conditions. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28946283/Investigation_and_kinetic_evaluation_of_the_reactions_of_hydroxymethylfurfural_with_amino_and_thiol_groups_of_amino_acids_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31285-2 DB - PRIME DP - Unbound Medicine ER -