Pochitskaya I M, Roslyakov Yu F, Litvyak V V, Komarova N V, Yudenkо A N
Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk, Republic of Belarus.
Kuban State Technological University, Krasnodar.
Vopr Pitan. 2018;87(5):95-101. doi: 10.24411/0042-8833-2018-10058. Epub 2018 Sep 13.
Almost all currently used technologies for the food production are related to the melanoidinformation reaction, which has a significant effect on appearance, taste, nutritional value and consumer properties of the foodstuffs. To assess the effect of heat treatment of food products on their nutritional value, food model systems protein hydrolyzate - glucose, hydrolyzate protein - xylose, hydrolyzate protein - fructose (1:5) have been investigated. The influence of the presence of reducing sugars, the temperature and the duration of heating on the content of amino acids and the extinction of solutions of model food systems have been studied. Linear dependences of the decrease in the total amino acid content in model food systems on the duration of the melanoidin formation reaction have been found. The loss of the total amino acid content when heating to 120 °C for 120 min was 23.9%; at the same time the content of essential amino acids reduced by 15.5-24.6%. The addition of xylose intensified the process of destruction of amino acids in the model system by 12.7%, at the same time glucose provoked the destruction of amino acids by only 2.3%. It has been established that amino acids threonine, isoleucine and histidine were unstable to destruction, regardless of the type of added sugar. When white wheat bread was heated, the loss of its nutritional value was established by reducing the content of such essential acids as threonine (by 26.5%), methionine (by 21.2%), lysine (by 13.3%) and valine (by 12,1%). It was noted that at the same temperature with increasing time of the melanoidin formation reaction, the content of amino acids in the system decreased with simultaneous intensification of the staining of the solutions. Extinction of model food systems varied according to the following equations: hydrolyzate-glucose - y = 0.0022x, hydrolyzate-xylose - y = 0.0028x, hydrolyzate-fructose - y = 0.0032x.
几乎所有目前用于食品生产的技术都与类黑素信息反应有关，这对食品的外观、味道、营养价值和消费者特性有重大影响。为了评估食品热处理对其营养价值的影响，对食品模型系统蛋白质水解物 - 葡萄糖、水解物蛋白质 - 木糖、水解物蛋白质 - 果糖（1:5）进行了研究。研究了还原糖的存在、温度和加热时间对氨基酸含量以及模型食品系统溶液吸光度的影响。发现模型食品系统中总氨基酸含量的减少与类黑素形成反应时间呈线性关系。加热至120°C 120分钟时，总氨基酸含量损失23.9%；同时必需氨基酸含量减少15.5 - 24.6%。木糖的添加使模型系统中氨基酸的破坏过程加剧了12.7%，而葡萄糖仅引发了2.3%的氨基酸破坏。已经确定，无论添加何种糖，苏氨酸、异亮氨酸和组氨酸对破坏都不稳定。当白小麦面包加热时，通过减少苏氨酸（26.5%）、蛋氨酸（21.2%）、赖氨酸（13.3%）和缬氨酸（12.1%）等必需氨基酸的含量来确定其营养价值的损失。注意到在相同温度下，随着类黑素形成反应时间的增加，系统中氨基酸含量减少，同时溶液的染色加深。模型食品系统的吸光度根据以下方程变化：水解物 - 葡萄糖 - y = 0.0022x，水解物 - 木糖 - y = 0.0028x，水解物 - 果糖 - y = 0.0032x。
