The metal complexation properties of the naturally occurring Maillard reaction product isomaltol HL(2) are investigated by measurement of its stability constants with copper(II), zinc(II), and iron(III) using potentiometric pH titrations in water, by structural and magnetic characterization of its crystalline complex, [Cu(L(2))(2)]·8H(2)O, and by density functional theory calculations. Strong complexation is observed to form the bis(isomaltolato)copper(II) complex incorporating copper in a typical (pseudo-)square-planar geometry. In the solid state, extensive intra- and intermolecular hydrogen bonding involving all three oxygen functions per ligand assembles the complexes into ribbons that interact to form two-dimensional arrays; further hydrogen bonds and π interactions between the furan moiety of the anionic ligands and adjacent copper(II) centers connect the complexes in the third dimension, leading to a compact polymeric three-dimensional (3D) arrangement. The latter interactions involving copper(II), which represent an underappreciated aspect of copper(II) chemistry, are compared to similar interactions present in other copper(II) 3D structures showing interactions with benzene molecules; the results indicate that dispersion forces dominate in the π system to chelated copper(II) ion interactions.
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Int J Biol Macromol
December 2024
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, 830091, China. Electronic address:
Waste Manag
December 2024
Key Laboratory of Agro-Environment in Downstream of Yangtze Plain/Scientific Observing and Experimental Station of Arable Land Conservation (Jiangsu), Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Electronic address:
Langmuir
December 2024
Key Laboratory of Synthetic and Biological Colloids, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
The development of innovative solid particles from renewable resources possessing high biocompatibility and exceptional emulsification capabilities is crucial for stabilizing Pickering emulsions and advancing carrier systems. In this study, a pea protein isolate (PPI)-cellulose conjugate particle was prepared by the Maillard reaction. Compared to the isoelectric point of pH 4.
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December 2024
School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address:
The impact of various biopolymers on low-sodium condiments composed of salt, potassium chloride, sodium glutamate and Maillard reaction products with chicken flavor were evaluated in order to generate uniformly distributed low-sodium condiments. The addition of biopolymers reduced the sodium and potassium content of low sodium condiments, as well as improved the particle size, changed the particle morphology. The addition of different biopolymers had different effects on the color, flow characteristics, solubility, hygroscopicity and thermal stability of low sodium condiments.
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December 2024
School of Light Industry Science and Engineering, School of Food Science and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.. Electronic address:
To understand flavor formation mechanisms in complex meat-like Maillard systems, effect of lysine on cysteine-xylose reaction to form flavors was studied. GC-MS and GC-O analyses found lysine of 1 times cysteine concentration led to the greatest amount of sulfur-containing meaty compounds while more additional lysine caused more pyrazine compounds. LC-MS analysis showed lysine competed with cysteine to form the early-stage intermediate of Lys-Amadori compounds and accelerated conversion of 2-threityl-thiazolidine-4-carboxylic acids to Cys-Amadori compounds from the cysteine-xylose reaction.
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