在亚临界条件下,阿尔多-二糖化物以-二糖化物在氨酸溶液和酸盐缓冲体中的异构化
Pramote Khuwijitjaru1, Takashi Kobayashi2, Shuji Adachi3
1Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand.
Food chemistry
|May 26, 2024
概括
与酸盐缓冲剂相比,氨酸溶液促进了从马尔托斯,纤维素和乳糖中获得更高的酸脱糖的产量. 这种反应还显示了水解和色的增加,表明加热过程中发生了复杂的化学变化.
科学领域:
- 食品化学 食品化学
- 碳水化合物化学 碳水化合物化学
- 梅拉德反应研究 梅拉德反应研究
背景情况:
- 麦芽糖,蜂糖和乳糖等分糖在食品系统中很常见.
- 了解它们的热降解对于食品加工和质量至关重要.
- 之前的研究已经探讨了二糖化物反应,但在不同的缓冲系统中的比较分析是有限的.
研究的目的:
- 为了研究从麦芽糖,蜂糖和乳糖中形成分糖的形成.
- 为了比较反应动力学和产量,在氨酸溶液与酸盐缓冲器中的反应.
- 分析水解和相关的色反应的程度.
主要方法:
- 在110°C的0.01mol/L氨酸溶液或酸盐缓冲体 (pH7.0) 中,分糖类 (0.2mol/L) 的批量反应.
- 在特定时间点监测-分糖的产量 (30分钟在氨酸中,150分钟在缓冲中).
- 对二糖水解,单糖异体化,pH值变化和 280 和 420 nm 的吸收率进行分析.
主要成果:
- 与酸盐缓冲剂 (酸盐:17.6%,酸盐:13.0%,乳糖:13.7%) 相比,在氨酸溶液中观察到较高的酸糖产量 (马尔托斯:23.4%,蜂:19.3%,乳糖:20.0%).
- 在阿尔金因溶液中,除糖化物水解比在酸盐缓冲剂中更为广泛.
- 在280/420nm显著降低pH值和增加吸收率表明变,特别是在反应的后期阶段.
结论:
- 氨酸溶液在热处理过程中从常见的二糖中增强了基托二糖的形成.
- 反应环境显著影响二糖化物降解途径,包括水解和化.
- 需要进一步研究在化过程中形成的高吸收副产品.
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