Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Food Chem. 2014 Aug 15;157:186-92. doi: 10.1016/j.foodchem.2014.01.072. Epub 2014 Jan 31.
The impact of high-intensity ultrasound (US) on the formation of lactulose during lactose isomerization and on the obtention of lysine-glucose glycoconjugates during Maillard reaction (MR) has been studied, respectively, in basic and neutral media. As compared to equivalent conventional heat treatments, a higher formation of furosine, as indicator of initial steps of MR, was observed together with more advance of the reaction in US treated samples, this effect being more pronounced with the increase of US amplitude (50-70%) and temperature (25-40 °C). Regarding the influence of US on lactulose formation, in general, in a buffered system (pH 10.0), US at 70% of amplitude and 60 °C increased the rate of lactose isomerization, higher values of lactulose, epilactose and galactose being observed in comparison to conventional heating. The results of this work showed an acceleration of both reactions by US, indicating its usefulness to promote the formation of functional ingredients.
分别在碱性和中性介质中研究了高强度超声（US）对乳糖异构化过程中乳果糖形成以及美拉德反应（MR）过程中赖氨酸-葡萄糖糖缀合物形成的影响。与等效的常规热处理相比，在 US 处理的样品中观察到更高的呋塞米形成，作为 MR 初始步骤的指标，并且随着 US 幅度（50-70%）和温度（25-40°C）的增加，反应更先进，这种影响更为明显。关于 US 对乳果糖形成的影响，一般来说，在缓冲体系（pH 10.0）中，在 70%的幅度和 60°C 下的 US 增加了乳糖异构化的速率，与常规加热相比，观察到乳果糖、表乳果糖和半乳糖的更高值。这项工作的结果表明 US 加速了这两种反应，表明其在促进功能性成分形成方面的有用性。
