State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, People's Republic of China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China.
J Sci Food Agric. 2024 Jul;104(9):5533-5540. doi: 10.1002/jsfa.13387. Epub 2024 Feb 27.
Sorbitol as a sweetener is often thought to be unable to participate in the Maillard reaction causing browning. However, browning of a system was found to be significant when sorbitol was mixed with glycine and heated. The thiol compounds glutathione and cysteine were added to the system, and the inhibition mechanism of the two on the browning of the system was studied by combining the changes of precursor substances, intermediate products and browning degree.
When the concentration of thiol compounds reached 25 mg mL, both could make the browning inhibition of the system more than 80%, and the accumulated glucose concentration was reduced to <35% of the control. The production of 3-deoxyglucosone, a precursor of melanoidin, was significantly reduced.
Glutathione and cysteine directly inhibited the production of substrates in the sorbitol/glycine system, reduced glucose accumulation through competitive consumption and captured highly active intermediates through sulfhydryl groups. This has implications for the browning control of food systems containing sugar alcohols. © 2024 Society of Chemical Industry.
山梨糖醇作为一种甜味剂，通常被认为不能参与美拉德反应导致褐变。然而，当山梨糖醇与甘氨酸混合加热时，发现该体系发生了显著的褐变。向体系中添加巯基化合物谷胱甘肽和半胱氨酸，并结合前体物质、中间产物和褐变程度的变化，研究了这两种物质对体系褐变的抑制机制。
当巯基化合物的浓度达到 25mg/mL 时，两者均可使体系的褐变抑制率超过 80%，积累的葡萄糖浓度降低至对照的<35%。3-脱氧葡萄糖酮，一种类黑精前体的产量显著降低。
谷胱甘肽和半胱氨酸直接抑制山梨糖醇/甘氨酸体系中底物的生成，通过竞争性消耗降低葡萄糖积累，并通过巯基基团捕获高活性中间产物。这对含有糖醇的食品体系的褐变控制具有重要意义。 © 2024 化学工业协会。
