Pucci Mariachiara, Akıllıoğlu Halise Gül, Bevilacqua Marta, Abate Giulia, Lund Marianne Nissen
Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy; Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark.
Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark.
Food Res Int. 2024 Dec;198:115418. doi: 10.1016/j.foodres.2024.115418. Epub 2024 Nov 20.
Over the past decade, plant-based milk alternatives (PBMAs) have gained increasing popularity. Several processing technologies, including heat treatment, are usually employed during their production in order to replicate the properties of cow's milk. These processes can trigger the Maillard reaction, producing Maillard reaction products (MRPs) and amino acid cross-links, which may alter the nutritional profile and digestibility of PBMAs. This study investigates PBMAs available in the Scandinavian market to assess their MRP and amino acid cross-link concentrations, aiming to understand the relationship between the formation of these heat-induced compounds and the specific chemical composition of individual PBMAs. Two types of UHT-treated cow's milk and ten UHT-processed PBMAs from different brands were analyzed. Quantitative analyses included early-stage MRPs (Amadori products detected as furosine), intermediate MRPs (α-dicarbonyl compounds and furans), advanced glycation end products (AGEs), acrylamide, and amino acid cross-links (lanthionine and lysinoalanine). Protein, carbohydrate, and amino acid profiles were also assessed using LC-MS and HPLC methods. PBMAs were found to differ substantially in carbohydrate and protein content, with soy-based drinks containing higher protein and rice and oat drinks having more carbohydrates. Essential amino acid (EAA) levels were found lower in all PBMAs, impacting their nutritional quality. MRP levels, such as furosine and AGEs, varied across PBMAs, indicating different heat-processing intensities. Specific α-dicarbonyl compounds, like 3-deoxyglucosone, were more concentrated in PBMAs than in UHT-treated cow's milk, and compounds like HMF, furfural, and acrylamide were also found in some PBMAs. Finally, correlations were observed between sugar content, α-dicarbonyls, and AGEs, which offer insights into possible chemical transformations in PBMAs during processing.
在过去十年中，植物基牛奶替代品（PBMA）越来越受欢迎。在其生产过程中通常会采用几种加工技术，包括热处理，以便复制牛奶的特性。这些过程会引发美拉德反应，产生美拉德反应产物（MRP）和氨基酸交联，这可能会改变PBMA的营养成分和消化率。本研究调查了斯堪的纳维亚市场上的PBMA，以评估其MRP和氨基酸交联浓度，旨在了解这些热诱导化合物的形成与各个PBMA特定化学成分之间的关系。分析了两种超高温瞬时灭菌（UHT）处理的牛奶和来自不同品牌的十种经UHT处理的PBMA。定量分析包括早期MRP（检测为果糖赖氨酸的阿马多里产物）、中期MRP（α-二羰基化合物和呋喃）、晚期糖基化终产物（AGEs）、丙烯酰胺和氨基酸交联（羊毛硫氨酸和赖氨酰丙氨酸）。还使用液相色谱-质谱联用（LC-MS）和高效液相色谱（HPLC）方法评估了蛋白质、碳水化合物和氨基酸谱。发现PBMA在碳水化合物和蛋白质含量上有很大差异，大豆基饮料蛋白质含量较高，大米和燕麦饮料碳水化合物含量更多。所有PBMA中的必需氨基酸（EAA）水平都较低，影响了它们的营养质量。MRP水平，如果糖赖氨酸和AGEs，在不同的PBMA中有所不同，表明热处理强度不同。特定的α-二羰基化合物，如3-脱氧葡萄糖酮，在PBMA中的浓度高于UHT处理的牛奶，并且在一些PBMA中还发现了5-羟甲基糠醛（HMF）、糠醛和丙烯酰胺等化合物。最后，观察到糖含量、α-二羰基化合物和AGEs之间的相关性，这为PBMA在加工过程中可能的化学转化提供了见解。
