Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

被引：51

作者：

Corzo-Martinez, Marta ^{[1
]}

Montilla, Antonia ^{[1
]}

Megias-Perez, Roberto ^{[1
]}

Olano, Agustin ^{[1
]}

Javier Moreno, F. ^{[1
]}

Villamiel, Mar ^{[1
]}

机构：

[1] CEI CSIC UAM, Inst Invest Ciencias Alimentac CIAL CSIC UAM, Madrid 28049, Spain

来源：

FOOD CHEMISTRY | 2014年 / 157卷

关键词：

High-intensity ultrasound; Conventional heating treatment; Maillard reaction; Glycoconjugates; Furosine; Lactose isomerisation; Lactulose; BETA-LACTOGLOBULIN; ISOMERIZATION; GLUCOSE; LACTOSE;

D O I：

10.1016/j.foodchem.2014.01.072

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The impact of high-intensity ultrasound (US) on the formation of lactulose during lactose isomerization and on the obtention of lysine-glucose glycoconjugates during Maillard reaction (MR) has been studied, respectively, in basic and neutral media. As compared to equivalent conventional heat treatments, a higher formation of furosine, as indicator of initial steps of MR, was observed together with more advance of the reaction in US treated samples, this effect being more pronounced with the increase of US amplitude (50-70%) and temperature (25-40 degrees C). Regarding the influence of US on lactulose formation, in general, in a buffered system (pH 10.0), US at 70% of amplitude and 60 degrees C increased the rate of lactose isomerization, higher values of lactulose, epilactose and galactose being observed in comparison to conventional heating. The results of this work showed an acceleration of both reactions by US, indicating its usefulness to promote the formation of functional ingredients. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：186 / 192

页数：7

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