{"title":"Spectroscopic Analysis of the Initial Step of the Maillard Reaction of d-Fructose and Nα-Acetyl-l-Lysine","authors":"Tsung-Cheng Yang, Hirotsugu Hiramatsu","doi":"10.1002/jrs.6730","DOIUrl":null,"url":null,"abstract":"<p>The Maillard reaction is a reaction between sugar and the amino group of proteins. Herein, <i>N</i><sub>α</sub>-acetyl lysine (Ac-Lys) and fructose were the model compounds. Structural information of the intermediates and products of the reaction at pH 7.4 and 37°C was obtained using UV–Vis absorption, fluorescence, and 785-nm excited non-resonance Raman spectroscopy. In the 6-h reaction, three independent components in the spectroscopic data were attributed to the solvated reactants (<b>A</b>), their complex (<b>B</b>), and a covalent-bonded product (<b>C</b>). The rate constant of the change in the fraction from <b>A</b> to <b>B</b> and <b>B</b> to <b>C</b> were (9.9 ± 0.1) × 10<sup>−3</sup> and (3.3 ± 0.1) × 10<sup>−3</sup> min<sup>−1</sup>, respectively. Polymeric Maillard reaction products were not yet formed. The structures of the solute molecules in each state were discussed based on the spectroscopic data.</p>","PeriodicalId":16926,"journal":{"name":"Journal of Raman Spectroscopy","volume":"55 11","pages":"1156-1164"},"PeriodicalIF":2.4000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jrs.6730","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Raman Spectroscopy","FirstCategoryId":"92","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/jrs.6730","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"SPECTROSCOPY","Score":null,"Total":0}
引用次数: 0
Abstract
The Maillard reaction is a reaction between sugar and the amino group of proteins. Herein, Nα-acetyl lysine (Ac-Lys) and fructose were the model compounds. Structural information of the intermediates and products of the reaction at pH 7.4 and 37°C was obtained using UV–Vis absorption, fluorescence, and 785-nm excited non-resonance Raman spectroscopy. In the 6-h reaction, three independent components in the spectroscopic data were attributed to the solvated reactants (A), their complex (B), and a covalent-bonded product (C). The rate constant of the change in the fraction from A to B and B to C were (9.9 ± 0.1) × 10−3 and (3.3 ± 0.1) × 10−3 min−1, respectively. Polymeric Maillard reaction products were not yet formed. The structures of the solute molecules in each state were discussed based on the spectroscopic data.
期刊介绍：
The Journal of Raman Spectroscopy is an international journal dedicated to the publication of original research at the cutting edge of all areas of science and technology related to Raman spectroscopy. The journal seeks to be the central forum for documenting the evolution of the broadly-defined field of Raman spectroscopy that includes an increasing number of rapidly developing techniques and an ever-widening array of interdisciplinary applications.
Such topics include time-resolved, coherent and non-linear Raman spectroscopies, nanostructure-based surface-enhanced and tip-enhanced Raman spectroscopies of molecules, resonance Raman to investigate the structure-function relationships and dynamics of biological molecules, linear and nonlinear Raman imaging and microscopy, biomedical applications of Raman, theoretical formalism and advances in quantum computational methodology of all forms of Raman scattering, Raman spectroscopy in archaeology and art, advances in remote Raman sensing and industrial applications, and Raman optical activity of all classes of chiral molecules.
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