利用木糖-苯丙氨酸衍生的稳定美拉德反应中间体在热处理过程中改善可控风味的形成。
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
出版信息
Food Chem. 2019 Jan 15;271:47-53. doi: 10.1016/j.foodchem.2018.07.161. Epub 2018 Jul 25.
The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (D) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A of the solution increased slightly yet A remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles' D increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings.
木糖（Xyl）和苯丙氨酸（Phe）的美拉德反应中间产物（MRI）和美拉德反应产物（MRPs）被制备出来，然后在 25°C 下储存 60 天。储存后，MRPs 溶液中风味化合物的含量和溶液的澄清度降低，溶液中颗粒的表观 Z 均水力直径（D）从 149nm 增加到 439nm。然而，MRI 溶液在储存过程中仍然保持透明。MRI 的浓度仅下降了 6.49%，溶液的 A 略有增加，但 A 保持稳定。MRPs 中的许多风味化合物在热处理过程中减少，同时 MRPs 的交联和聚集加剧，颗粒的 D 增加到微米级。热处理后的 MRI 溶液表现出与未经热处理的 MRPs 溶液相似的诱人特征和风味指纹。建议控制 MRI 形成风味，作为现有美拉德风味剂的潜在替代品。
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