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在食品加工条件下,dialdo-galactose的交叉链接能力

Yonghao Liu¹, Jiaqi Yu¹, Honghua Cao¹

¹College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.

|September 5, 2023

概括

迪亚尔多 - 银糖 (DAG) 有效地交叉连接食物,增强机械强度和稳定性. 这种氧化糖化物为食品加工应用中提供了对谷氨酸 (GA) 的有希望的替代品.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物化学生物化学

背景情况:

交叉连接改变了食品和材料的机械性能.
迪亚尔多-银糖 (DAG) 是一种异糖,具有交叉链接富含氨基酸系统的潜力.
梅拉德反应是食品中常见的过程,通常与不良结果有关.

研究的目的:

评估Dialdo-Galactose (DAG) 作为食品系统中的交叉链接剂的有效性.
为了在食品加工条件下比较DAG与谷氨酸 (GA) 的性能.
研究DAG对各种食物矩阵中的机械性能,稳定性和色素形成的影响.

主要方法:

在各种条件下测试DAG作为梅拉德基质的反应性.
评估DAG处理的食品样本的机械强度和稳定性 (海黄,干,胆).
将DAG处理的材料与甲 (GA) 处理的对应材料进行比较.

主要成果:

DAG有效地对所有测试的食品进行了交叉链接,提高了机械强度并产生了棕色颜料.
用DAG处理的海黄显示出更好的热稳定性.
用DAG处理的原蛋白香肠外比用GA处理的更有弹性和灵活性.
与GA相比,DAG产生了更强的奇多水凝和更强大的奇多薄膜.

结论:

在食品加工条件下,dialdo-galactose (DAG) 显示出显著的交叉链接能力.
在增强食品的机械性能和稳定性方面,DAG比甲基 (GA) 具有优势.
像DAG这样的氧化糖类代表了一类可行的新型食品交叉链接剂.

关键词:

交叉链接 - 交叉链接这是一种dialdo-galactose.梅拉德反应是梅拉德反应.富含水的条件富含水的条件

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