Kinetics and mechanism of the reaction between 3‐deoxyhexosulose and thiols
作者:
A. S. Edwards,
B. L. Wedzicha,
期刊:
Food Additives & Contaminants
(Taylor Available online 1992)
卷期:
Volume 9,
issue 5
页码: 461-469
ISSN:0265-203X
年代: 1992
DOI:10.1080/02652039209374098
出版商: Taylor & Francis Group
关键词: nonenzymic browning;Maillard reaction;antibrowning agent;thiol;N‐acetylcysteine;glutathione;kinetics
数据来源: Taylor
摘要:
The kinetics of the reaction of 3‐deoxyhexosulose, DH, with mercaptoethanol, ME, and glutathione, GSH, resemble those of the DH‐sulphite reaction, but the stoichiometry of the DH‐thiol reaction is 1:2 unlike that of the DH‐sulphite reaction which is 1:1. However, the rate determining step in all these reactions is the spontaneous conversion of DH to a reactive intermediate, followed by a rapid reaction of this intermediate with the nucleophile. This is also true of the reaction between DH andN‐acetylcysteine, NAC, but this thiol is less reactive than ME or GSH and less than one mole of NAC reacts with each mole of DH. Evidence for instability of NAC at pH 5.5 is presented.
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