Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/147630
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures |
Autor: | Hidalgo, Francisco J. CSIC ORCID ; León, María Mercedes CSIC; Zamora, Rosario CSIC ORCID | Palabras clave: | Lipid oxidation Biogenic amines Carbonyl-amine reactions Amino acid degradation Strecker degradation Maillard reaction |
Fecha de publicación: | 2016 | Editor: | Elsevier | Citación: | Food Chemistry 209: 256- 261 (2016) | Resumen: | The formation of 2-phenylethylamine and phenylacetaldehyde in mixtures of phenylalanine, a lipid oxidation product, and a second amino acid was studied to determine the role of the second amino acid in the degradation of phenylalanine produced by lipid-derived reactive carbonyls. The presence of the second amino acid usually increased the formation of the amine and reduced the formation of the Strecker aldehyde. The reasons for this behaviour seem to be related to the α-amino group and the other functional groups (mainly amino or similar groups) present in the side-chain of the amino acid. These groups are suggested to modify the lipid-derived reactive carbonyl but not the reaction mechanism because the E of formation of both 2-phenylethylamine and phenylacetaldehyde remained unchanged in all studied systems. All these results suggest that the amine/aldehyde ratio obtained by amino acid degradation can be modified by adding free amino acids during food formulation. | URI: | http://hdl.handle.net/10261/147630 | DOI: | 10.1016/j.foodchem.2016.04.032 | Identificadores: | doi: 10.1016/j.foodchem.2016.04.032 issn: 1873-7072 |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Postprint_2016_FoodChem_V2019_P256.pdf | 250,87 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
26
checked on 20-abr-2024
WEB OF SCIENCETM
Citations
24
checked on 27-feb-2024
Page view(s)
317
checked on 24-abr-2024
Download(s)
398
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons