A model system based on glucose-arginine to monitor the properties of Maillard reaction products

被引：8

作者：

Sogut, Ece ^{[1
]}

Filiz, Bilge Ertekin ^{[1
]}

Seydim, Atif Can ^{[1
]}

机构：

[1] Suleyman Demirel Univ, Food Engn Dept, TR-32260 Isparta, Turkey

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2021年 / 58卷 / 03期

关键词：

Maillard reaction; Glucose; Arginine; Hyroxymethylfurfural; Acrylamide; ANTIOXIDANT ACTIVITY; ACRYLAMIDE FORMATION; ASPARAGINE; KINETICS; INHIBITION; FRUCTOSE; RIBOSE; LYSINE;

D O I：

10.1007/s13197-020-04615-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An arginine-glucose mixture (1:2 mol ratio) with pH 9 was heated at 53-100 degrees C for 10-350 min, and the effects of process parameters were determined during the Maillard reaction (MR). The heating temperature and time were selected as process conditions and were studied with central composite design. The model system was tested based on the values obtained from antioxidant capacity, browning intensity, pH, acrylamide (AC), and hydroxymethylfurfural (HMF) concentrations. Higher temperatures and longer time resulted in higher antioxidant capacity and browning intensity while lowering the pH values. HMF concentration of MR products was found higher in lower temperatures with longer processing time, whereas AC concentration was found higher in high temperatures.

引用

页码：1005 / 1013

页数：9

共 50 条

[21] SENSORY PROPERTIES OF VOLATILE MAILLARD REACTION-PRODUCTS
FORS, S
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1982, 183 (MAR): : 71 - AGFD
[22] A kinetic model for the glucose/glycine Maillard reaction pathways
Martins, SIFS
Van Boekel, MAJS
FOOD CHEMISTRY, 2005, 90 (1-2) : 257 - 269
[23] Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH
Lertittikul, Wittayachal
Benjakul, Soottawat
Tanaka, Munehiko
FOOD CHEMISTRY, 2007, 100 (02) : 669 - 677
[24] APPLICATION OF ANTIOXIDATIVE MAILLARD REACTION-PRODUCTS FROM HISTIDINE AND GLUCOSE TO SARDINE PRODUCTS
TANAKA, M
KUEI, CW
NAGASHIMA, Y
TAGUCHI, T
NIPPON SUISAN GAKKAISHI, 1988, 54 (08) : 1409 - 1414
[25] An analysis of Maillard reaction products in ethanolic glucose-glycine solution
Shen, Szu-Chuan
Tseng, Kou-Chan
Wu, James Swi-Bea
FOOD CHEMISTRY, 2007, 102 (01) : 281 - 287
[26] CHARACTERIZATION OF ANTIOXIDATIVE MAILLARD REACTION-PRODUCTS FROM HISTIDINE AND GLUCOSE
LINGNERT, H
ERIKSSON, C
WALLER, GR
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1982, 183 (MAR): : 81 - AGFD
[27] Study on the Maillard Reaction Enhanced by Pulsed Electric Field in a Glycin–Glucose Model System
Jun Wang
Yong-Guang Guan
Shu-Juan Yu
Xin-An Zeng
Yan-Yan Liu
Shuai Yuan
Ran Xu
Food and Bioprocess Technology, 2011, 4 : 469 - 474
[28] Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose
Shrestha, Kshitij
De Meulenaer, Bruno
FOOD CHEMISTRY, 2014, 161 : 8 - 15
[29] Preparation of Curcumin Nanoparticles by Zein-Glucose Maillard Reaction Products
Dong X.
Huang G.
Xiao J.
Journal of Chinese Institute of Food Science and Technology, 2021, 21 (03) : 118 - 127
[30] MAILLARD REACTION-PRODUCTS FROM D-GLUCOSE AND BUTYLAMINE
HAYASE, F
KATO, H
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (02): : 467 - 473

← 1 2 3 4 5 →