Abstract：
:The formation of 2-phenylethylamine and phenylacetaldehyde in mixtures of phenylalanine, a lipid oxidation product, and a second amino acid was studied to determine the role of the second amino acid in the degradation of phenylalanine produced by lipid-derived reactive carbonyls. The presence of the second amino acid usually increased the formation of the amine and reduced the formation of the Strecker aldehyde. The reasons for this behaviour seem to be related to the α-amino group and the other functional groups (mainly amino or similar groups) present in the side-chain of the amino acid. These groups are suggested to modify the lipid-derived reactive carbonyl but not the reaction mechanism because the Ea of formation of both 2-phenylethylamine and phenylacetaldehyde remained unchanged in all studied systems. All these results suggest that the amine/aldehyde ratio obtained by amino acid degradation can be modified by adding free amino acids during food formulation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hidalgo FJ,León MM,Zamora Rdoi
10.1016/j.foodchem.2016.04.032subject
Has Abstractpub_date
2016-10-15 00:00:00pages
256-61eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30549-0journal_volume
209pub_type
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