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A new pathway of lactose degradation and arginine derivatization in milk

Author

Listed:
  • E. Mavric

    (Institute of Food Chemistry, Technical University Dresden, Dresden, Germany, *E-mail: elvira.mavric@chemie.tu-dresden.de)

  • T. Henle

    (Institute of Food Chemistry, Technical University Dresden, Dresden, Germany, *E-mail: elvira.mavric@chemie.tu-dresden.de)

Abstract

Recently, N-δ-[5-(3-hydroxypropyl)-4-oxo-imidazolon-2-yl]-င59;-ornithine (PIO) was identified as a new arginine derivative, formed exclusively from the side-chain of peptide-bound arginine and degradation products of oligosaccharides with 1,4-glycosidic linkages, thus probably representing the major form of arginine derivatization in heated milk products. The formation mechanism of PIO was clarified via identification of a previously unknown C5 dicarbonyl precursor, namely 3,4-dideoxypentosulose (3,4-DDPs). 3,4-DDPs was isolated as the corresponding chinoxaline from reaction mixtures containing N-α-hippuryl arginine, lactose and o-phenylendiamine using semipreparative RP-HPLC. Identification was achieved using LC-MS as well as 1H- and 13C-NMR. The formation of 3,4-DDPs from lactose follows a new pathway of carbohydrate degradation in foods.

Suggested Citation

  • E. Mavric & T. Henle, 2004. "A new pathway of lactose degradation and arginine derivatization in milk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 93-95.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10624-cjfs
    DOI: 10.17221/10624-CJFS
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