食品科学2025，Vol.46Issue(6)：19-28,10.DOI:10.7506/spkx1002-6630-20240925-197
γ-氨基丁酸或缬氨酸同时消除丙烯醛和二羰基化合物的机理
Mechanism Underlying Simultaneous Elimination of Acrolein and Dicarbonyls by γ-Aminobutyric Acid or Valine
摘要
Abstract
In the present study,γ-aminobutyric acid(GABA)and valine(Val)were used to simultaneously scavenge acrolein and dicarbonyl compounds(methylglyoxal and glyoxal),which are widely distributed in foods,and the underlying mechanisms were explored.We found that formaldehyde,instead of dicarbonyls,participated in the formation of the final product.Further investigation found that GABA and Val induced dicarbonyl compounds to generate formaldehyde,which then,along with acrolein,reacted with amino acids to generate methylene piperidinyl aldehyde.This study provides a new perspective for understanding the reaction mechanism of amino acids with acrolein and dicarbonyls,and offers a new mechanism for the formation of formaldehyde in foods.关键词
氨基酸/丙烯醛/二羰基化合物/甲醛形成/机制Key words
amino acids/acrolein/dicarbonyl compounds/formaldehyde formation/mechanism分类
轻工业引用本文复制引用
江理广,郑洁,欧隽滢,欧仕益..γ-氨基丁酸或缬氨酸同时消除丙烯醛和二羰基化合物的机理[J].食品科学,2025,46(6):19-28,10.基金项目
国家自然科学基金面上项目(32472457 （）
32372450 （）
32372242) （）
广东省普通高校重点科研平台项目(2024GCZX011) （2024GCZX011）
