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dc.contributor.authorHidalgo, Francisco J.-
dc.contributor.authorLeón, María Mercedes-
dc.contributor.authorZamora, Rosario-
dc.date.accessioned2017-03-30T11:03:56Z-
dc.date.available2017-03-30T11:03:56Z-
dc.date.issued2016-
dc.identifierdoi: 10.1016/j.foodchem.2016.04.032-
dc.identifierissn: 1873-7072-
dc.identifier.citationFood Chemistry 209: 256- 261 (2016)-
dc.identifier.urihttp://hdl.handle.net/10261/147630-
dc.description.abstractThe 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.-
dc.description.sponsorshipWe are indebted to José L. Navarro for technical assistance. This study was supported in part by the European Union (FEDER funds) and the Plan Nacional de I + D of the Ministerio de Economía y Competitividad of Spain (projects AGL2012-35627 and AGL2015-68186-R).-
dc.publisherElsevier-
dc.relation.isversionofPostprint-
dc.rightsopenAccessen_EN
dc.subjectLipid oxidation-
dc.subjectBiogenic amines-
dc.subjectCarbonyl-amine reactions-
dc.subjectAmino acid degradation-
dc.subjectStrecker degradation-
dc.subjectMaillard reaction-
dc.titleAmino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2016.04.032-
dc.embargo.terms2017-10-15-
dc.date.updated2017-03-30T11:03:57Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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