硫醇化合物对色前体和sorbitol/glycine系统中的中间体具有抑制作用
Xiaotian Huang1,2, Shuqin Xia1,2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, People's Republic of China.
Journal of the science of food and agriculture
|February 15, 2024
概括
谷氨和氨酸有效地通过消耗葡萄糖和捕获中间体来抑制sorbitol-glycine系统中的色. 这些硫醇化合物为控制糖醇食品中的色提供了有希望的策略.
科学领域:
- 食品化学 食品化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 糖酒精的比醇通常被认为在梅拉德棕色化中是非反应性的.
- 在加热的酸盐-甘氨酸混合物中观察到显著的色,这挑战了这一假设.
研究的目的:
- 在sorbitol-glycine系统中研究醇化合物 (氨酸和氨酸) 在 Maillard棕色的抑制机制.
- 分析这些抑制剂对前体物质,中间体和整体色度的影响.
主要方法:
- 在sorbitol-glycine系统中添加不同度的谷氨和氨酸.
- 监测前体 (葡萄糖) 和中间体 (3-deoxyglucosone) 度.
- 色程度的量化. 色程度的量化.
主要成果:
- 醇化合物在25 mg/mL时达到80%以上的棕色化抑制.
- 累积的葡萄糖减少到控制水平的不到35%.
- 关键的色前体3-脱氧葡萄的产生被显著抑制.
结论:
- 谷氨和氨酸直接抑制基质的产生,并通过竞争性消费来减少葡萄糖的积累.
- 硫基在硫醇化合物中捕获反应性中间体,减轻色.
- 这些发现为控制含有糖醇的食物中棕色的过程提供了宝贵的见解.
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