Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics

文献类型： 外文期刊

第一作者： Hu, Jiaxing

作者： Hu, Jiaxing;Bi, Jinfeng;Bao, Xi;Li, Xuan

作者机构：

关键词： Pectin; Maillard reaction; Formation mechanism; Fluorescence property

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 478 卷

页码：

收录情况： SCI

摘要： Pectin-based MR fluorescent product (PCD) was prepared using green-renewable pectin and L-lysine under the hydrothermal condition, which was characterized by bright yellow scaly powder. The chemical structural analysis showed that alpha-1,4-glucoside bonds linked active carbonyl compounds produced by demethoxylation and decarboxylation reactions in pectin, further react with L-lysine to form PCD with a moderate amount of It-conjugated structure, C--N, C-N, pyridine ring and pyrrole ring structure, causing yellow fluorescence in solid-state and stable blue fluorescence in liquid-state. Importantly, the steric hindrance and structural rigidity caused by pectin-like reticulated structure, more crystalline surfaces and structural complexity made PCD a good optical performance including covert apparent color, higher fluorescence quantum yield, less susceptibility to aggregated fluorescence quenching, excellent photostability, higher ion resistance, better solvent stability and wider pH application range than glucose-based MR product (GCD). This is favorable in the future for its potential application in anti-counterfeiting, fluorescence-responsive film preparation and bio-imaging.

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