Studies on the optical isomerization of dietary amino acids in vinegar and aqueous acetic acid

被引：32

作者：

Erbe, T ^{[1
]}

Brückner, H ^{[1
]}

机构：

[1] Inst Nutr Sci, Dept Food Sci, D-35390 Giessen, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2000年 / 211卷 / 01期

关键词：

D-amino acids; racemization kinetics; keto-enoltautomerism; Maillard reaction; balsamic vinegar;

D O I：

10.1007/s002170050581

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Time-dependent isomerization (racemization) kinetics of free amino acids (AAs) were studied in matured wine vinegar and aqueous acetic acid (AcOH) of pH 2.5 at 100 degrees C. Enantioselective analyses were performed by chiral gas chromatography-selected ion monitoring mass spectrometry. Data were compared to the isomerization of free L-AAs in 6 M HCl at 100 degrees C. The rate of isomerization on heating in vinegar and aqueous AcOH was aspartic acid (Asp)>serine (Ser)>> proline (Pro), whereas in 6 M HCl it was Asp>Pro >> Ser. Heating of L-Pro together with glucose and fructose in 5% AcOH at 100 degrees C for 96 h led to the formation of 24% D-Pro relative to L-Pro. From the data it is concluded that high relative amounts of D-Pro detected in matured vinegars are not attributable to acid-catalyzed racemization. In balsamic vinegars high relative amounts of D-Pro are mainly attributed to the Maillard reaction.

引用

页码：6 / 12

页数：7

共 30 条

[1]

Adams E., 1972, The Enzymes, vol, V6, P479

[2] RACEMIZATION OF AMINO-ACIDS IN NATURE [J].