Jost Tobias, Henning Christian, Heymann Thomas, Glomb Marcus A
Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany.
J Agric Food Chem. 2021 Mar 31;69(12):3720-3731. doi: 10.1021/acs.jafc.0c07614. Epub 2021 Mar 18.
The technology of bread making is characterized by three major steps: dough mixing, proofing, and baking. To follow the course of Maillard processes in an authentic food matrix, the complete manufacturing process of wheat bread rolls was assessed along all production steps with the quantitation of sugars, furfurals, 1,2-dicarbonyl compounds, and advanced glycation end products (AGEs). As a result, the AGE profile was significantly enlarged to more than 12 structures, and comprehensive mechanistic insights were provided. The analyses of five major German bread types including wheat, brown, rye bread, pumpernickel, and crispbreads led to AGE contents of 69-149 mg/kg bread or 984-1857 mg/kg protein. Major lysine protein modifications were carboxymethyl, carboxyethyl, and formyl lysine and pyrraline. Arginine was mainly modified by methylglyoxal (MGO) to give imidazolinones. A major part of MGO was confirmed to stem from microbial metabolism.
面团搅拌、醒发和烘焙。为了在真实的食物基质中追踪美拉德反应过程，我们对小麦面包卷的整个生产过程进行了评估，涵盖了所有生产步骤，对糖、糠醛、1,2 - 二羰基化合物和晚期糖基化终产物（AGEs）进行了定量分析。结果表明，AGEs的种类显著增加至超过12种结构，并提供了全面的机理见解。对包括小麦面包、黑麦面包、裸麦粗面包、德式裸麦酸面包和薄脆饼干在内的五种主要德国面包类型的分析得出，面包中AGEs的含量为69 - 149毫克/千克，或蛋白质中AGEs的含量为984 - 1857毫克/千克。赖氨酸主要的蛋白质修饰产物是羧甲基赖氨酸、羧乙基赖氨酸、甲酰赖氨酸和吡咯赖氨酸。精氨酸主要被甲基乙二醛（MGO）修饰生成咪唑啉酮。已证实大部分MGO源自微生物代谢。
