College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2022 Nov 30;395:133576. doi: 10.1016/j.foodchem.2022.133576. Epub 2022 Jun 25.
This study investigated the Maillard reaction of infant formulas (IFs) produced by four thermal treatments during simulated consumption storage. Among the four sterilization conditions, seventy-five degrees, 2 min was considered the optimal sterilization treatment. The loss of available lysine, 3-DG content and FAST (fluorescence of advanced Maillard products and soluble tryptophan) index was lower in the initial IF produced by this treatment. After storage at 37 °C, 57% RH, the largest loss of available lysine was 71.41%. 5-hydroxymethylfurfural content increased to 7.28 mg/100 g with storage temperature and time, regardless of humidity. The content of α‑dicarbonyl compounds fluctuated during storage, and it was estimated that the maximum daily intake was 7.05 mg for 3-deoxyglucuronide and 3.6 mg for glyoxal. The average N-carboxymethyllysine concentration during storage at 37 °C was 615.844 ng/mL. At 37 °C, 75% RH, the highest FAST index was 87.11% and ΔE* was 29.95. Compared with thermal treatment, unfavorable storage conditions further promote the occurrence of the Maillard reaction. In particular, the storage temperature should be strictly controlled.
本研究考察了模拟消费储存过程中四种热处理方法对婴儿配方食品（IFs）的美拉德反应。在四种灭菌条件中，75℃、2min 被认为是最佳灭菌处理。采用该处理方法生产的初始 IF 中，有效赖氨酸损失、3-DG 含量和 FAST（高级 Maillard 产物的荧光和可溶性色氨酸）指数较低。在 37°C、57%相对湿度下储存时，有效赖氨酸的最大损失为 71.41%。羟甲基糠醛含量随储存温度和时间的增加而增加，与湿度无关。α-二羰基化合物的含量在储存过程中波动，据估计，3-脱氧葡糖醛酸的每日最大摄入量为 7.05mg，乙二醛为 3.6mg。在 37°C 储存时，N-羧甲基赖氨酸的平均浓度为 615.844ng/mL。在 37°C、75%相对湿度下，FAST 指数最高为 87.11%，ΔE*为 29.95。与热处理相比，不利的储存条件进一步促进了美拉德反应的发生。特别是应严格控制储存温度。
