Food Technology Department.
Food Sci Technol Int. 2014 Mar;20(2):119-26. doi: 10.1177/1082013213476071. Epub 2013 Jun 6.
The formation of soluble melanoidins from a single combination of sugar (fructose) and amino acid model systems were evaluated kinetically. The selected amino acids, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine, aspartic acid, and glutamic acid. The effect of these reagents and the treatment at different temperatures (50 , 85 , and 100 ) during 96 h on the color intensity of the melanoidin formed was measured by absorbance at different wavelengths (280, 325, 405, and 420 nm). The absorbance of the melanoidin formed from all model systems was located on the wavelength of 405 nm, that is, the area of the visible spectrum close to the UV region. The color of the melanoidins was directly measured using the CIELAB color space system. A first-order kinetic model was applied to the evolution of the ΔE * (color difference) and L * (lightness) of the color. The fructose/aspartic acid model system values of a * (redness) and b * (yellowness) were found in the brown-red zone. Therefore, the color development of the melanoidins was influenced by the type of amino acid and temperature. Especially, it is thought that the a * and b * values can be used to explain the differences among the amino acids in the color development of melanoidins.
从单一的糖（果糖）和氨基酸模型体系组合中形成可溶黑色素的动力学进行了评估。选择的氨基酸通常存在于苹果汁中，并且在美拉德反应中具有很高的反应性，它们是天冬酰胺、天冬氨酸和谷氨酸。在 96 小时内，这些试剂和在不同温度（50°C、85°C 和 100°C）下的处理对黑色素形成的颜色强度的影响通过在不同波长（280nm、325nm、405nm 和 420nm）处的吸光度来测量。所有模型系统形成的黑色素的吸光度都位于 405nm 的波长处，即接近 UV 区域的可见光谱区域。使用 CIELAB 颜色空间系统直接测量黑色素的颜色。一级动力学模型适用于颜色的 ΔE*（色差）和 L*（亮度）的演变。在褐色-红色区域发现了果糖/天冬氨酸模型体系的 a*（红色度）和 b*（黄色度）值。因此，黑色素的颜色发展受到氨基酸类型和温度的影响。特别是，认为 a和 b值可用于解释黑色素形成中氨基酸之间的差异。
