Home
Resources
Publications
Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (Furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural Formation and Browning in Buffer Solutions Containing Either Rhamnose or Glucose and Arginine

Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (Furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural Formation and Browning in Buffer Solutions Containing Either Rhamnose or Glucose and Arginine

E Haleva-Toledo, M Naim, U Zehavi, R L Rouseff

J Agric Food Chem. 1999 Oct;47(10):4140-5.

PMID: 10552780

Abstract:

Solutions of L-cysteine (Cys) and N-acetyl-L-cysteine (AcCys), containing glucose or rhamnose, with or without arginine, were buffered to pH 3, 5, and 7 and incubated at 70 degrees C for 48 h. Cys and AcCys inhibited the formation of (hydroxymethyl)furfural (HMF) from glucose and methylfurfural (MF) from rhamnose under acidic conditions. AcCys inhibited the accumulation of 4-hydroxy-2, 5-dimethyl- 3(2H)-furanone (DMHF, Furaneol) from rhamnose, but Cys, under our experimental conditions, enhanced Furaneol accumulation from rhamnose. Cys and AcCys reacted directly with Furaneol but not with HMF or MF. Both Cys and AcCys inhibited nonenzymatic browning at pH 7. At pH 3, however, Cys reacted with both glucose and rhamnose to produce unidentified compounds that increased the visible absorbency.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP620020	5-Methylfurfural		620-02-0	Price

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: