A series of Amadori compounds of glucose were prepared from glycine (G-ARP), diglycine (DiG-ARP), and triglycine (TriG-ARP), and identified by UPLC-MS/MS and NMR. The formation rate of ARPs was TriG-ARP > DiG-ARP > G-ARP, and their activation energies were 63.48 kJ/mol (TriG-ARP), 72.84 kJ/mol (DiG-ARP), and 84.76 kJ/mol (G-ARP), respectively, suggesting that ARP was formed more easily from small peptides than from amino acid. Although 1-DG was formed much more difficultly than 3-DG, the same order of the formation of 1-DG, 3-DG, and browning was DiGly > TriGly > Gly. It was also confirmed that more methylglyoxal and glyoxal would be formed from small peptides than equimolar amino acids. Compared with free amino acid, ARP, deoxyglycosones, and their secondary degradation products were more easily formed from dipeptide and tripeptide, thereby stronger browning occurred and higher reactivity was exhibited in Maillard reaction of di- or tripeptide.

中文翻译：

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甘氨酸、二甘氨酸和三甘氨酸在 Amadori 化合物的形成和降解过程中表现出不同的反应性

以甘氨酸 (G-ARP)、二甘氨酸 (DiG-ARP) 和三甘氨酸 (TriG-ARP) 为原料制备了一系列阿马多里葡萄糖化合物，并通过 UPLC-MS/MS 和 NMR 对其进行了鉴定。ARPs的形成速率为TriG-ARP > DiG-ARP > G-ARP，活化能分别为63.48 kJ/mol (TriG-ARP)、72.84 kJ/mol (DiG-ARP)和84.76 kJ/mol (G -ARP），表明 ARP 更容易从小肽形成，而不是从氨基酸形成。虽然1-DG的形成比3-DG难得多，但1-DG、3-DG和褐变的形成顺序是DiGly > TriGly > Gly。还证实，与等摩尔氨基酸相比，小肽会形成更多的甲基乙二醛和乙二醛。与游离氨基酸相比，二肽和三肽更容易形成ARP、脱氧糖酮及其二次降解产物，