Kang Ok-Ju
Department of Food, Nutrition and Biotechnology, Kyungnam University, Gyeongnam 51767, Korea.
Prev Nutr Food Sci. 2016 Dec;21(4):398-405. doi: 10.3746/pnf.2016.21.4.398. Epub 2016 Dec 31.
The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at 31.58° and 43.62° (2θ).
本研究的目的是评估黑蒜（BG）在不同热处理步骤后形成的类黑素的特性。热处理过程中由BG形成的类黑素大量产生，初始（280 nm）、中间（360 nm）和最终阶段产物（420 nm）具有相似的趋势。热处理过程中，类黑素中存在降解的蛋白质、肽和酚酸等化合物。所有类黑素样品在紫外可见光谱中显示出不同的吸收，尽管它们的形状相似。此外，热处理过程中由BG形成的类黑素的碳、氢和氧含量最初下降，然后上升。然而，热处理过程中氮含量增加。随着热处理的进行，所有类黑素样品的分子量显示出增加的强度，而每个类黑素样品的主要峰具有不同的保留时间。此外，不同热处理步骤后由BG形成的类黑素含有-OH、-CH、酰胺I和III基团。类黑素的结晶度主要在31.58°和43.62°（2θ）形成。
