کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132472 1492052 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids
ترجمه فارسی عنوان
بررسی و ارزیابی جنبشی واکنش هیدروکسی متیل فورفورال با گروه آمینو و تیئول آمینو اسید
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Hydroxymethylfurfural reacts efficiently and effectively with amino acids.
- Amino acids form Michael adduct and Schiff base of hydroxymethylfurfural.
- Cysteine is the most reactive among the amino acids.
- Reaction obeys Arrhenius law in the temperature range between 5 and 50 °C.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 354-360
نویسندگان
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