Rakete Stefan, Klaus Alexander, Glomb Marcus A
Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany.
J Agric Food Chem. 2014 Oct 8;62(40):9876-84. doi: 10.1021/jf503038c. Epub 2014 Sep 30.
Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.
尽管美拉德反应在食物制备过程中起着关键作用，但关于碳水化合物降解在啤酒陈化中作用的研究却很少。在模型培养和啤酒中，研究了在脯氨酸和赖氨酸存在下低分子碳水化合物糊精降解过程中美拉德特异性前体结构及其后续产物的形成。鉴定并定量了21种α-二羰基化合物作为反应中间体。验证了由寡糖氧化形成3-脱氧戊糖作为糠醛的前体。N-羧甲基脯氨酸和N-甲酰脯氨酸被确定为新的脯氨酸衍生的美拉德晚期糖基化终产物。N-羧甲基脯氨酸和糠醛的形成对氧气的存在有显著反应，并且与比尔森型啤酒的陈化呈正相关。本研究深入探讨了与啤酒相关的老化参数形成背后的机制。
