Akademik Veri Yönetim Sistemi
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.247, sa.9, ss.2285-2298, 2021 (SCI-Expanded)
This study aims to investigate the formation mechanism of alpha-dicarbonyl compounds and glycation products in sesame seeds during roasting. The changes in the concentrations of sucrose, bound lysine, alpha-dicarbonyl compounds, N-epsilon-fructoselysine, N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine were observed in sesame samples roasted at 180, 200 and 220 degrees C for different time intervals to form a comprehensive kinetic model consisting of elementary steps for these products. Model results indicated that N-epsilon-carboxyethyllysine was originated from the reaction between methylglyoxal and bound lysine while N-epsilon-carboxymethyllysine formation was formed predominantly by the oxidation of N-epsilon-fructoselysine compared to the reaction of glyoxal with bound lysine. In addition, N-epsilon-fructoselysine was found to be mostly contributed to the formation of 1-deoxyglucosone, which was the most important precursor of methylglyoxal and diacetyl formation in roasted sesame seeds. 3-Deoxyglucosone and glyoxal were mainly formed from the glucose degradation. Among the reaction steps, the degradation of 1-deoxyglucosone was found to be the fastest one. In this study, the multiresponse kinetic modelling approach, which provided a better understanding the important pathways on the formation of advanced glycation end-products, was reported first in a real food system.