Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Chem. 2022 Nov 30;395:133583. doi: 10.1016/j.foodchem.2022.133583. Epub 2022 Jun 27.
A kinetic model was proposed by using a multiresponse kinetic modeling approach for Maillard and caramelization reactions in low moisture foods at neutral pH containing a moderate amount of amino acid and sucrose but a restricted amount reducing sugar. The change in the amount of sucrose, protein-bound lysine, free amino acids, and certain products of Maillard reaction was monitored during roasting of sunflower seed, pumpkin seed, flaxseed, peanut, and almond at 160 and 180 °C. A slightly different model was proposed for pumpkin seed due to its difference in compositional and physicochemical characteristics as expressed by principal component analysis. Accordingly, 3-deoxyglucosone formation via sugar degradation; 5-hydroxymethylfurfural formation from 3-deoxyglucosone and only in pumpkin seeds the conversion of N-ε-fructoselysine to glyoxal and Heyns product to 1-deoxyglucosone were found to be quantitatively important. N-ε-carboxymethyllysine and N-ε-carboxyethyllysine mainly originated through oxidation of N-ε-fructoselysine and the reaction of methylglyoxal with lysine residue, respectively.
提出了一种动力学模型，该模型采用多响应动力学建模方法，用于研究中性 pH 值、含有适量氨基酸和蔗糖但还原糖有限的低水分食品中的美拉德和焦糖反应。在 160 和 180°C 下烘烤葵花籽、南瓜籽、亚麻籽、花生和杏仁时，监测了蔗糖、蛋白质结合赖氨酸、游离氨基酸和某些美拉德反应产物的量的变化。由于南瓜籽在组成和物理化学特性上存在差异，通过主成分分析得到了略有不同的模型。因此，发现糖降解形成 3-脱氧葡萄糖酮；3-脱氧葡萄糖酮形成 5-羟甲基糠醛，仅在南瓜籽中，N-ε-果糖赖氨酸转化为乙二醛和 Heyns 产物转化为 1-脱氧葡萄糖酮具有重要的定量意义。N-ε-羧甲基赖氨酸和 N-ε-羧乙基赖氨酸主要来源于 N-ε-果糖赖氨酸的氧化和甲基乙二醛与赖氨酸残基的反应。
