Fj. Hidalgo et R. Zamora, NONENZYMATIC BROWNING AND FLUORESCENCE DEVELOPMENT IN A (E)-4,5-EPOXY-(E)-2-HEPTENAL LYSINE MODEL SYSTEM, Journal of food science, 58(3), 1993, pp. 667-670
As a model system for studying oxidized lipid/protein browning, the re
action between (E)4,5-epoxy-(E)-2-heptenal (a secondary oxidation prod
uct of omega-3 pentaenoic acids) and lysine was studied. CIELAB La*b*
and fluorescence followed zero-order kinetics, and were always correl
ated, as a function of time, pH, temperature and epoxyaldehyde/lysine
ratio, suggesting parallel reactions for producing brown macromolecula
r pigments and fluorescent products. Activation energy, according to t
he Arrhenius equation, was 66.5 and 50KJ/mol for color difference and
fluorescence intensity, respectively. This model system may help under
stand the non-enzymatic browning produced by lipids.