Author/Authors :
Jiang, S.S. Jinan University - Department of Food Science and Engineering, China , Ou, S.Y Jinan University - Department of Food Science and Engineering, China , Liang, E. Jinan University - Department of Food Science and Engineering, China , Yu, M. Jinan University - Department of Food Science and Engineering, China , Huang, C.H. Jinan University - Department of Food Science and Engineering, China , Zhang, G.W. Jinan University - Department of Food Science and Engineering, China
Abstract :
Chlorogenic acid significantly increased hydroxymethylfurfural (HMF) formation in systems of glucose reacted with glycine, glutamate, and cysteine at 160°C for 36 min but decreased HMF formation in the glucose/lysine reaction system or glucose alone. Adjusting the pH to 7.0 using phosphate buffer increased HMF formation in the glutamate/glucose system and glucose alone but significantly decreased HMF formation in the three other Maillard reaction systems. HMF was eliminated when it was heated together with all four amino acids. Cysteine and lysine eliminated 100% and 71.5% of the added HMF, respectively. However, the addition of chlorogenic acid hindered the elimination capacity of lysine, glycine, and cysteine for HMF.
