Jiang Wei, Chen Yaxin, He Xiaoxia, Hu Shiwei, Li Shijie, Liu Yu
Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
Food Chem. 2018 Jan 15;239:377-384. doi: 10.1016/j.foodchem.2017.06.085. Epub 2017 Jun 20.
The tyramine/glucose Maillard reaction was proposed as an emerging tool for tyramine reduction in a model system and two commercial soy sauce samples. The model system was composed of tyramine and glucose in buffer solutions with or without NaCl. The results showed that tyramine was reduced in the model system, and the reduction rate was affected by temperature, heating time, initial pH value, NaCl concentration, initial glucose concentration and initial tyramine concentration. Changes in fluorescence intensity and ultraviolet-visible (UV-vis) absorption spectra showed three stages of the Maillard reaction between tyramine and glucose. Cytotoxicity assay demonstrated that tyramine/glucose Maillard reaction products (MRPs) were significantly less toxic than that of tyramine (p<0.05). Moreover, tyramine concentration in soy sauce samples was significantly reduced when heated with the addition of glucose (p<0.05). Experimental results showed that the tyramine/glucose Maillard reaction is a promising method for tyramine reduction in foods.
酪胺/葡萄糖美拉德反应被认为是一种在模型体系和两种市售酱油样品中降低酪胺含量的新兴方法。该模型体系由酪胺和葡萄糖在含或不含氯化钠的缓冲溶液中组成。结果表明，模型体系中的酪胺含量降低，其降低速率受温度、加热时间、初始pH值、氯化钠浓度、初始葡萄糖浓度和初始酪胺浓度的影响。荧光强度和紫外可见（UV-vis）吸收光谱的变化表明酪胺和葡萄糖之间的美拉德反应有三个阶段。细胞毒性试验表明，酪胺/葡萄糖美拉德反应产物（MRPs）的毒性明显低于酪胺（p<0.05）。此外，在添加葡萄糖加热时，酱油样品中的酪胺浓度显著降低（p<0.05）。实验结果表明，酪胺/葡萄糖美拉德反应是一种很有前景的降低食品中酪胺含量的方法。
