Effects of reaction conditions on Nε-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems

A This study aimed to employ three reducing sugar (fructose, galactose and glucose)-lysine mode reaction systems (FLMRS, GaLMRS and GLMRS) in examining the influences of reaction conditions, such as initial pH value, reaction temperature, and time on the Ne-(1-Carboxymethyl)-L-lysine (CML) formation. Results indicated that the initial pH value were positively correlated with the CML content in the system. However, the influence of reaction temperature and time on the CML content in the system displayed an initial increasing trend followed by a decline. A temperature of 100.58/125.24/123.24 celcius and a heating time of 30.00/24.66/25.38 min maximized the formation of CML on FLMRS/GaLMRS/GLMRS and resulted in a CML production of 2.11/1.39/1.34 mmol/mol lysine of response surface methodology. The results of this study would provide particular theoretical support for studying the formation mechanism and control methods of CML in food processing.

Automated summary

This study investigated the effects of reaction conditions, including initial pH value, reaction temperature, and time, on the formation of Ne-(1-Carboxymethyl)-L-lysine (CML) using three reducing sugar-lysine reaction systems (FLMRS, GaLMRS, and GLMRS). The initial pH value positively correlated with the CML content in the system, while the influence of reaction temperature and time showed an initial increase followed by a decline. Optimal conditions for CML formation were a temperature of 100.58/125.24/123.24 degrees Celsius and a heating time of 30.00/24.66/25.38 minutes for FLMRS/GaLMRS/GLMRS, resulting in a CML production of 2.11/1.39/1.34 mmol/mol lysine. The study provides theoretical support for understanding the formation mechanism and control methods of CML in food processing.