Wu Xinlan, Yu Di, Kong Fansheng, Yu Shujuan
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and Paper Engineering, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
Food Chem. 2016 Jun 15;201:253-8. doi: 10.1016/j.foodchem.2016.01.098. Epub 2016 Jan 22.
The objective of the present study was to detail the changes of 4(5)-methylimidazole (4-MI) and its precursors in the presence of divalent cations (Ca(2+), Mg(2+)) in a fructose/ammonium hydroxide caramel model system. The content of 4-MI and its precursor methylglyoxal (MGO) was inhibited by divalent cations (Ca(2+), Mg(2+)). The possible explanation might be that fructose and its Heyns product glucosamine interact with divalent cations to form complexes and inhibit the degradation of glucosamine into MGO. Moreover, the changes of fructose, NH4(+) and brown intensity in the presence of divalent cations indicated that fructose and glucosamine underwent intra-intermolecular polymerisation into melanoidins rather than the degradation reaction into aldehydes and ketones.
本研究的目的是详细阐述在果糖/氢氧化铵焦糖模型体系中，二价阳离子（Ca(2+)、Mg(2+)）存在下4(5)-甲基咪唑（4-MI）及其前体的变化。二价阳离子（Ca(2+)、Mg(2+)）抑制了4-MI及其前体甲基乙二醛（MGO）的含量。可能的解释是果糖及其海因斯产物葡糖胺与二价阳离子相互作用形成络合物，从而抑制葡糖胺降解为MGO。此外，二价阳离子存在下果糖、NH4(+)和棕色强度的变化表明，果糖和葡糖胺发生分子内-分子间聚合形成类黑素，而不是降解为醛和酮的反应。
