相关实验视频

Updated: May 31, 2025

Analysis of the Solvent Accessibility of Cysteine Residues on Maize rayado fino virus Virus-like Particles Produced in Nicotiana benthamiana Plants and Cross-linking of Peptides to VLPs

Analysis of the Solvent Accessibility of Cysteine Residues on Maize rayado fino virus Virus-like Particles Produced in Nicotiana benthamiana Plants and Cross-linking of Peptides to VLPs

Published on: February 14, 2013

氨酸调节梅拉德反应:对PhIP和pyrazine形成的影响

Xiaoran Chu¹, Pengfei Du², Weiting Wang²

¹Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China; College of Life Sciences, Yantai University, Yantai 264005, China.

|January 22, 2025

概括

L-氨酸 (L-Cys) 有效地降低了致癌物PhIP,并增强了食物的风味. 这项研究为优化L-Cys水平提供了一个框架,以提高食品安全和质量.

科学领域:

食品化学食品化学
分析化学分析化学
食品安全食品安全

背景情况:

1-甲基-6-phenylimidazo[4,5-b]pyridine (PhIP) 是一种在煮熟食品中发现的致癌物.
众所周知,L-氨酸 (L-Cys) 抑制了PhIP的形成,并增强了食物的风味.
优化L-Cys水平对于提高食品安全和质量至关重要.

研究的目的:

为了研究L-Cysteine对PhIP抑制的剂量依赖作用.
为了评估L-Cysteine对pyrazine风味增强的影响.
开发一个用于调节PhIP和pyrazine水平的预测模型.

主要方法:

使用葡萄糖/氨酸/肌素模型系统.
用于PhIP分析的超高性能液体染色学-并联质谱学 (UPLC-MS/MS).
应用气体染色学-质谱学 (GC-MS) 用于pyrazine分析.
开发了一个局部最小平方回归 (PLS) 模型.

主要成果:

通过20毫克和100毫克L-Cys.观察到最佳的PhIP降低 (82.883.1%)
皮拉增强剂达到200毫克和100毫克L-Cys的峰值 (范围从37.83%到99.16%).
PLS模型显示了高的预测准确性 (R2c和R2p>0.73).

结论:

L-Cysteine 显示出在降低食品中致癌物质含量方面具有显著的潜力.
氨酸有效地增强了可取的风味化合物,有助于食品质量.
开发的模型为控制食品中的PhIP和pyrazine水平提供了科学基础.

关键词:

氨基酸是氨基酸中的一种.味道化合物味道化合物异环氨基氨基异环氨基氨基.建模系统系统的建模.同步监管是一种同步监管.

更多相关视频

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation

Published on: June 21, 2021

Covalent Labeling with Diethylpyrocarbonate for Studying Protein Higher-Order Structure by Mass Spectrometry

Covalent Labeling with Diethylpyrocarbonate for Studying Protein Higher-Order Structure by Mass Spectrometry

Published on: June 15, 2021

相关概念视频

Acid Halides to Esters: Alcoholysis

Acid Halides to Esters: Alcoholysis

Alcoholysis is a nucleophilic acyl substitution reaction in which an alcohol functions as a nucleophile. Acid halides react with alcohol to produce esters. The mechanism proceeds in three steps:

Aryldiazonium Salts to Azo Dyes: Diazo Coupling

Aryldiazonium Salts to Azo Dyes: Diazo Coupling

The reaction of weakly electrophilic aryldiazonium (also called arenediazonium) salts with highly activated aromatic compounds leads to the formation of products with an —N=N— link, called an azo linkage. This reaction, presented in Figure 1, is known as diazo coupling and occurs without the loss of the nitrogen atoms of the aryldiazonium salt. Highly activated aromatic compounds such as phenols or arylamines favor the diazo coupling reaction. The coupling generally occurs at the...

Basicity of Heterocyclic Aromatic Amines

Basicity of Heterocyclic Aromatic Amines

Heterocyclic amines, where the N atom is a part of an alicyclic system, are similar in basicity to alkylamines. Interestingly, the heterocyclic amine having a nitrogen atom as part of an aromatic ring has much less basicity than its corresponding alicyclic counterpart. For this reason, as presented in Figure 1, piperidine (pKb = 2.8) is significantly more basic than pyridine (pKb = 8.8).