果糖-甘氨酸的臭氧化水媒介梅拉德反应:特征和抗氧化特性
Worawan Panpipat1, Natthawadee Khaochamnan1, Sutasinee Thongkhaow1
1Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
Foods (Basel, Switzerland)
|January 28, 2026
概括
臭氧化水修改了梅拉德反应产物 (MRPs) 的形成,最初延迟了色,但后来加强了颜色. 从臭氧化水和缓冲剂中混合MRPs可以增强抗氧化活性和乳液稳定性.
科学领域:
- 食品化学 食品化学
- 反应工程的反应工程.
- 食品加工 食品加工 食品加工
背景情况:
- 梅拉德反应对于食品的风味和颜色的发展至关重要.
- 传统的梅拉德反应产物 (MRPs) 通常在水性缓冲中合成.
- 研究像臭氧化水这样的新反应介质可以提供新的功能.
研究的目的:
- 探索臭氧化水作为梅拉德反应产物 (MRPs) 的反应介质.
- 为了比较来自臭氧化水的MRPs的物理化学性质和抗氧化性能,与酸盐缓冲剂相比.
- 评估混合MRP对乳液稳定性和氧化性能的影响.
主要方法:
- 果糖和甘氨酸在臭氧化水和酸盐缓冲剂中加热.
- 测量了物理化学性质 (棕色,吸收性,pH,导电性,颜色).
- 使用DPPH和ABTS试验评估了抗氧化活性.
- 使用泽塔潜能分析评估了乳液稳定性.
主要成果:
- 臭氧化水延迟了迈拉德早期的反应,但加速了后期的反应.
- 在臭氧化水中,抗氧化活性发展较慢,但达到可比水平.
- 来自臭氧化水和缓冲混合物的MRPs显著提高了乳液的氧化稳定性.
- 与单个治疗相比,混合MRPs随着时间的推移显示出改善的乳液稳定性.
结论:
- 臭氧化水调节了梅拉德反应动力学和产品概况.
- 在不同的介质中生产的混合MRP可以增强其功能性质.
- 臭氧化水是一种有前途的介质,用于定制具有改善抗氧化和乳液稳定能力的MRPs.
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