An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry
Abstract
:1. Introduction
2. Experimental Section
2.1. Sample Preparation
2.2. Methods
2.2.1. ESI-TOF-MS
2.2.2. FT ICR-MS
3. Results and Discussion
3.1. Reactions of Amino Acids with Disaccharides
No. | Sample | Number of Signals with S/N > 10 | Number of Signals with S/N > 3 |
---|---|---|---|
1 | Arginine-sucrose a | 126 | 714 |
2 | Lysine-sucrose a | 221 | 670 |
3 | Aspartic acid-sucrose a | 297 | 796 |
4 | Tyrosine-sucrose a | 420 | 916 |
5 | Serine-sucrose a | 691 | 885 |
6 | Cysteine-sucrose a | 495 | 791 |
7 | Serine-sucrose b | 2682 | 4698 |
8 | Cysteine-sucrose b | 5193 | 8527 |
No. | Assignment | Molecular Formula | Theoretical m/z [M − H]− | Experimental m/z [M − H]− | Error (ppm) |
---|---|---|---|---|---|
1 | Asp-Glu/Fru | C10H17NO9 | 294.0831 | 294.0831 | −0.1 |
2 | Asp-Glu/Fru + H2O | C10H19NO10 | 312.0936 | 312.0935 | 0.2 |
3 | Asp-Glu/Fru-2 × H2O | C16H23NO12 | 420.1147 | 420.1167 | −4.6 |
4 | Asp-Glu/Fru-H2O | C16H25NO13 | 438.1253 | 438.1236 | 3.9 |
5 | Asp-Suc | C16H27NO14 | 456.1359 | 456.1357 | 0.3 |
6 | Asp-Suc + H2O | C16H29NO15 | 474.1464 | 474.1472 | −1.6 |
7 | Asp-3 × Glu/Fru-3 × H2O | C22H31NO16 | 564.1570 | 564.1583 | −2.3 |
8 | Asp-3 × Glu/Fru-2 × H2O | C22H33NO17 | 582.1676 | 582.1680 | −0.7 |
9 | Asp-3 × Glu/Fru-H2O | C22H35NO18 | 600.1781 | 600.1789 | −1.3 |
10 | Asp-3 × Glu/Fru | C22H37NO19 | 618.1887 | 618.1879 | 1.4 |
11 | Asp-3 × Glu/Fru + H2O | C22H39NO20 | 636.1993 | 636.1990 | 0.4 |
12 | Asp-4 × Glu/Fru-4 × H2O | C28H39NO20 | 708.1993 | 708.2048 | −7.7 |
13 | Asp-4 × Glu/Fru-3 × H2O | C28H41NO21 | 726.2098 | 726.2139 | −5.5 |
14 | Asp-4 × Glu/Fru-2 × H2O | C28H43NO22 | 744.2204 | 744.2236 | −4.3 |
15 | Asp-4 × Glu/Fru-H2O | C28H45NO23 | 762.2310 | 762.2303 | 0.8 |
16 | Asp-4 × Glu/Fru | C28H47NO24 | 780.2415 | 780.2385 | 3.9 |
17 | Asp-4 × Glu/Fru + H2O | C28H49NO25 | 798.2521 | 798.2507 | 1.7 |
3.2. FT ICR-MS Measurement of Maillard Reactions of Serine and Cysteine with Sucrose
3.3. Graphical Data Interpretation
3.4. The van Krevelen Diagrams for the Reaction of Serine with Sucrose
3.5. The van Krevelen Diagrams for the Reaction of Cysteine with Sucrose
4. Conclusions
Supplementary Materials
Supplementary File 1Acknowledgments
Author Contributions
Conflicts of Interest
References
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Golon, A.; Kropf, C.; Vockenroth, I.; Kuhnert, N. An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry. Foods 2014, 3, 461-475. https://doi.org/10.3390/foods3030461
Golon A, Kropf C, Vockenroth I, Kuhnert N. An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry. Foods. 2014; 3(3):461-475. https://doi.org/10.3390/foods3030461
Chicago/Turabian StyleGolon, Agnieszka, Christian Kropf, Inga Vockenroth, and Nikolai Kuhnert. 2014. "An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry" Foods 3, no. 3: 461-475. https://doi.org/10.3390/foods3030461