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Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.
J Sci Food Agric. 2019 Mar 30; 99(5):2340-2347.JS

Abstract

BACKGROUND

As a potential health hazard, 5-hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high-performance liquid chromatography was employed to determine the content of HMF in six sugar-amino acid thermal reaction models.

RESULTS

In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions. HMF formation increased with increasing sugar and amino acid (cysteine excepted) content, temperature and reaction time. A maximum amount of HMF of 1.50 g kg-1 was detected in the sucrose-glutamic acid model at 110 °C and 6 h. Low pH value and added acidic amino acids promoted the formation of HMF, especially in the sucrose-containing system.

CONCLUSION

HMF formation followed first-order kinetics in four models, including the model of glucose-cysteine, glucose-glutamic acid, glucose-leucine and sucrose-leucine. In contrast, HMF formation followed zero-order kinetics in the model of sucrose-glutamic acid. The quantity of HMF increased as the quantity of sugar and amino acid increased (cysteine excepted) in six tested models. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30338537

Citation

Zhang, Li-Li, et al. "Kinetics of 5-hydroxymethylfurfural Formation in the Sugar-amino Acid Model of Maillard Reaction." Journal of the Science of Food and Agriculture, vol. 99, no. 5, 2019, pp. 2340-2347.
Zhang LL, Kong Y, Yang X, et al. Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. J Sci Food Agric. 2019;99(5):2340-2347.
Zhang, L. L., Kong, Y., Yang, X., Zhang, Y. Y., Sun, B. G., Chen, H. T., & Sun, Y. (2019). Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. Journal of the Science of Food and Agriculture, 99(5), 2340-2347. https://doi.org/10.1002/jsfa.9432
Zhang LL, et al. Kinetics of 5-hydroxymethylfurfural Formation in the Sugar-amino Acid Model of Maillard Reaction. J Sci Food Agric. 2019 Mar 30;99(5):2340-2347. PubMed PMID: 30338537.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. AU - Zhang,Li-Li, AU - Kong,Yan, AU - Yang,Xiao, AU - Zhang,Yu-Yu, AU - Sun,Bao-Guo, AU - Chen,Hai-Tao, AU - Sun,Ying, Y1 - 2018/12/03/ PY - 2018/01/29/received PY - 2018/10/08/revised PY - 2018/10/12/accepted PY - 2018/10/20/pubmed PY - 2019/3/14/medline PY - 2018/10/20/entrez KW - 5-hydroxymethylfurfural KW - Maillard reaction KW - amino acid KW - glucose KW - kinetics KW - sucrose SP - 2340 EP - 2347 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 99 IS - 5 N2 - BACKGROUND: As a potential health hazard, 5-hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high-performance liquid chromatography was employed to determine the content of HMF in six sugar-amino acid thermal reaction models. RESULTS: In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions. HMF formation increased with increasing sugar and amino acid (cysteine excepted) content, temperature and reaction time. A maximum amount of HMF of 1.50 g kg-1 was detected in the sucrose-glutamic acid model at 110 °C and 6 h. Low pH value and added acidic amino acids promoted the formation of HMF, especially in the sucrose-containing system. CONCLUSION: HMF formation followed first-order kinetics in four models, including the model of glucose-cysteine, glucose-glutamic acid, glucose-leucine and sucrose-leucine. In contrast, HMF formation followed zero-order kinetics in the model of sucrose-glutamic acid. The quantity of HMF increased as the quantity of sugar and amino acid increased (cysteine excepted) in six tested models. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/30338537/Kinetics_of_5_hydroxymethylfurfural_formation_in_the_sugar_amino_acid_model_of_Maillard_reaction_ L2 - https://doi.org/10.1002/jsfa.9432 DB - PRIME DP - Unbound Medicine ER -