Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2024 Nov 30;459:140249. doi: 10.1016/j.foodchem.2024.140249. Epub 2024 Jun 27.
This research delves into the Maillard reaction (MR) in high-solid gelatin-saccharide mixtures consisting of 8% and 72% of allulose, fructose, or fructo-oligosaccharides, which were subjected to varied duration (0-60min) of thermal processing prior to gelation. Physicochemical properties of the gels, including color, chemical composition, protein crosslinking, mechanical strength, in-vitro digestibility and antioxidant activities, were characterized. At pH ∼5.5 and intermediate water activities (0.6-0.7), fast browning was observed through sugar degradation and sugar-amine interactions, which were intensified by prolonged heating. The MR reactivity of saccharides followed: AL > FRU > FOS. Characteristic products (MRPs, e.g., α-dicarbonyls, 5-hydroxymethylfurfural, and advanced glycation end products) were identified, with the spectra of MRPs varying significantly between monosaccharides and oligosaccharides. The MR-induced protein glycation and crosslinking exhibited certain negative impacts on the gel strength and in-vitro protein digestibility. Furthermore, all gelatin-saccharide mixtures exhibited augmented antioxidant properties, with the gelatin-AL mixtures displaying the highest free radical scavenging rates.
本研究深入探讨了由 8%和 72%的全果糖、果糖或果葡糖浆组成的高固形物明胶-糖混合物中的美拉德反应（MR），这些混合物在凝胶化前经历了不同时间（0-60 分钟）的热加工。研究了凝胶的物理化学性质，包括颜色、化学成分、蛋白质交联、机械强度、体外消化率和抗氧化活性。在 pH 值约为 5.5 和中等水活度（0.6-0.7）下，通过糖降解和糖-胺相互作用观察到快速褐变，延长加热会加剧这种褐变。糖的 MR 反应性为：AL>FRU>FOS。鉴定出了特征产物（MRP，例如α-二羰基化合物、5-羟甲基糠醛和晚期糖基化终产物），并且单糖和低聚糖之间的 MRP 光谱差异很大。MR 诱导的蛋白质糖化和交联对凝胶强度和体外蛋白质消化率有一定的负面影响。此外，所有的明胶-糖混合物都表现出增强的抗氧化性能，其中明胶-AL 混合物具有最高的自由基清除率。
