PMID- 30187749
OWN - NLM
STAT- MEDLINE
DCOM- 20181015
LR  - 20181015
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 66
IP  - 38
DP  - 2018 Sep 26
TI  - Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving 
      Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine 
      during an Aqueous Maillard Reaction.
PG  - 10077-10085
LID - 10.1021/acs.jafc.8b04448 [doi]
AB  - The synergistic effect of a thermal reaction and vacuum dehydration on the 
      conversion of xylose (Xyl) and phenylalanine (Phe) to a Maillard-reaction 
      intermediate (MRI) was researched. The yield of 
      N-(1-deoxy-alpha-d-xylulos-1-yl)-phenylalanine was successfully improved and 
      increased from 13.62 to 47.23% through the method combining a thermal reaction 
      and vacuum dehydration. A dynamic process was involved in the transformation of 
      Xyl and Phe (Xyl-Phe) to N-substituted d-xylosamine and in the transformation of 
      N-substituted d-xylosamine to N-(1-deoxy-alpha-d-xylulos-1-yl)-phenylalanine during 
      the initial stage of dehydration; then, only the transformation of N-substituted 
      d-xylosamine to N-(1-deoxy-alpha-d-xylulos-1-yl)-phenylalanine occurred during the 
      final stage. Furthermore, the MRI was prepared under optimized conditions (90  degrees C 
      and pH 7.4), and the obtained MRI was characterized and confirmed by ESI mass 
      spectrometry and NMR.
FAU - Cui, Heping
AU  - Cui H
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR 
      China.
AD  - Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick 
      , New Jersey 08901 , United States.
FAU - Hayat, Khizar
AU  - Hayat K
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia.
FAU - Jia, Chengsheng
AU  - Jia C
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR 
      China.
FAU - Duhoranimana, Emmanuel
AU  - Duhoranimana E
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR 
      China.
FAU - Huang, Qingrong
AU  - Huang Q
AUID- ORCID: 0000-0001-8637-0229
AD  - Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick 
      , New Jersey 08901 , United States.
FAU - Zhang, Xiaoming
AU  - Zhang X
AUID- ORCID: 0000-0002-1673-6026
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR 
      China.
FAU - Ho, Chi-Tang
AU  - Ho CT
AUID- ORCID: 0000-0001-8273-2085
AD  - Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick 
      , New Jersey 08901 , United States.
LA  - eng
PT  - Journal Article
DEP - 20180914
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 47E5O17Y3R (Phenylalanine)
RN  - A1TA934AKO (Xylose)
SB  - IM
MH  - Hot Temperature
MH  - Maillard Reaction
MH  - Phenylalanine/*chemistry
MH  - Spectrometry, Mass, Electrospray Ionization
MH  - Xylose/*chemistry
OTO - NOTNLM
OT  - Maillard-reaction intermediate
OT  - N-(1-deoxy-d-xylulos-1-yl)-phenylalanine
OT  - synergistic effect
OT  - transformation
EDAT- 2018/09/07 06:00
MHDA- 2018/10/16 06:00
CRDT- 2018/09/07 06:00
PHST- 2018/09/07 06:00 [pubmed]
PHST- 2018/10/16 06:00 [medline]
PHST- 2018/09/07 06:00 [entrez]
AID - 10.1021/acs.jafc.8b04448 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2018 Sep 26;66(38):10077-10085. doi: 10.1021/acs.jafc.8b04448. 
      Epub 2018 Sep 14.