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在不同存储条件下,黑中的黑素的形成,进化和抗氧化活性

Bobo Wang^1,2, Yu Zhong¹, Danfeng Wang¹

¹Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.

Foods (Basel, Switzerland)

|October 28, 2023

概括

更高的储存温度加快了黑中的黑色的形成,并增加了黑中的黑色 (MLD) 的分子量和抗氧化活性. 温度显著影响了MLD的演变和特性.

科学领域:

食品化学食品化学
生物化学生物化学
梅拉德反应化学梅拉德反应化学

背景情况:

黑色素 (MLDs) 是一种复杂的棕色聚合物,在食品中在 Maillard 反应 (MR) 过程中形成.
微生物的形成和特性受到加工和储存条件的影响,包括温度.
黑 (BG) 是延长的梅拉德反应的产物,以其独特的风味和潜在的健康益处而闻名.

研究的目的:

调查不同储存温度 (4°C,20°C,35°C) 在六个月内对黑大黑色胺素 (BG MLD) 的形成,化学成分和结构特征的影响.
分析温度对 BG MLD 的分子量,含量,氨基酸结合,异环化合物形成和抗氧化活性的影响.

主要方法:

黑样本在受控温度下 (4°C,20°C,35°C) 储存了6个月.
使用包括元素分析,红外光谱学和热解气体染色学-质谱学 (Py-GC-MS) 在内的技术分析了黑色素素的形成和特征.
评估了MLDs的抗氧化活性,并与储存温度相关联.

主要成果:

更高的储存温度 (35°C) 加快了梅拉德反应的中后阶段,导致MLD含量和分子量增加.
在更高的温度下观察到蛋白质和含量增加,以及从氨基酸如酸和氨酸中加入.
较高的温度促进了异环化合物的形成,特别是O-异环化合物,并增强了MLDs的抗氧化活性.

结论:

储存温度显著影响黑黑的形成动力学,化学结构和功能性质.
升高的温度促进了较高分子量MLD的发展,增加了含量和增强了抗氧化能力.
这些发现提供了对优化黑生产的见解,以实现所需的MLD概况和健康益处.

关键词:

抗氧化剂抗氧化剂是一种抗氧化剂.黑色大黑色大植物植物的植物.改善食品质量改善食品质量梅拉诺伊丁是什么意思梅拉诺伊丁是什么意思

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