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Roles of reactive carbonyl species in health and flavor generation
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TypeOfResource
Text
TitleInfo
(ID = T-1)
Title
Roles of reactive carbonyl species in health and flavor generation
Identifier
ETD_1454
Identifier
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079
Language
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eng
Genre
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theses
Subject
(ID = SBJ-1);
(authority = RUETD)
Topic
Food Science
Subject
(ID = SBJ-1);
(authority = ETD-LCSH)
Topic
Flavor
Subject
(ID = SBJ-1);
(authority = ETD-LCSH)
Topic
Food--Composition
Subject
(ID = SBJ-1);
(authority = ETD-LCSH)
Topic
Carbonyl compounds--Health aspects
Abstract
Reactive carbonyl species (RCS) such as deoxyosones, glyoxal (GO) or methylglyoxal (MG), which can be generated endogenously and exogenously (human body and food system), have been attracted more attention because of their relationship with diabetes and flavor generation. In this study, two models i) quantification of RCS in beverages and ii) roles of RCS in furanoid generation were set up to evaluate the amount of RCS from food system and their roles in flavor generation.
In the first model, α-dicarbonyl compounds, namely glyoxal (GO), methylglyoxal (MG) and 3-deoxyglucosone (3-DG), were found and measured in carbonated soft drinks (CSD). By comparing their levels in regular and diet CSDs, it was realized that high fructose corn syrup (HFCS) in regular CSDs was the major source of these α-dicarbonyl compound in beverages.
The second model was conducted in three different experiments, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generation through MG, amino acid-dependent formation pathways of 2-acetylfuran and DMHF, and sugar-dependent formation of 2-acetylfuran to give an understanding of roles of RCS in furanoid formation in Maillard reaction. MG alone or MG with cysteine could produce increased level of DMHF with pH increased, whereas MG with glycine had contrary trend. For the DMHF, there was only one major formation pathway in which glucose carbon skeleton kept intact. On the other hand, formation pathways for 2-acetylfuran were more complicated. It could be formed either from glucose or from glucose and glycine. The type of sugars is a major factor regulating the reaction rates and pathways in Maillard reaction. The reactivity of sugars in 2-acetylfuran formation decreased in the order of ribose, fructose, glucose, rhamnose and sucrose. The difference between glucose and ribose in 2-acetylfuran formation was that glucose could form 2-acetylfuran from the direct cyclization of its intact carbon skeleton, whereas ribose has to first undergo degradation into fragments before forming six-carbon unit for 2-acetylfuran.
In the first model, α-dicarbonyl compounds, namely glyoxal (GO), methylglyoxal (MG) and 3-deoxyglucosone (3-DG), were found and measured in carbonated soft drinks (CSD). By comparing their levels in regular and diet CSDs, it was realized that high fructose corn syrup (HFCS) in regular CSDs was the major source of these α-dicarbonyl compound in beverages.
The second model was conducted in three different experiments, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generation through MG, amino acid-dependent formation pathways of 2-acetylfuran and DMHF, and sugar-dependent formation of 2-acetylfuran to give an understanding of roles of RCS in furanoid formation in Maillard reaction. MG alone or MG with cysteine could produce increased level of DMHF with pH increased, whereas MG with glycine had contrary trend. For the DMHF, there was only one major formation pathway in which glucose carbon skeleton kept intact. On the other hand, formation pathways for 2-acetylfuran were more complicated. It could be formed either from glucose or from glucose and glycine. The type of sugars is a major factor regulating the reaction rates and pathways in Maillard reaction. The reactivity of sugars in 2-acetylfuran formation decreased in the order of ribose, fructose, glucose, rhamnose and sucrose. The difference between glucose and ribose in 2-acetylfuran formation was that glucose could form 2-acetylfuran from the direct cyclization of its intact carbon skeleton, whereas ribose has to first undergo degradation into fragments before forming six-carbon unit for 2-acetylfuran.
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electronic resource
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xii, 127 p. : ill.
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Note
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Ph.D.
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Includes bibliographical references (p. 113-126)
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by Yu Wang
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Wang
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Yu
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Yu Wang
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Ho
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Chi-Tang
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Advisory Committee
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Chi-Tang Ho
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Huang
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Qingrong
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Advisory Committee
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Qingrong Huang
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Daun
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Henryk
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Advisory Committee
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Henryk Daun
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Yang
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Xiaogen
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outside member
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Advisory Committee
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Xiaogen Yang
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-01
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xx
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NjNbRU
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Rutgers University Electronic Theses and Dissertations
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ETD
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
Identifier
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doi:10.7282/T3542NTD
Genre
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ETD doctoral
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The author owns the copyright to this work.
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Open
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Non-exclusive ETD license
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Author Agreement License
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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