Sun Ruiqi, Niu Mengdi, Liu Hao, Wang Jun
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Food Chem X. 2025 Apr 2;27:102432. doi: 10.1016/j.fochx.2025.102432. eCollection 2025 Apr.
Bread serves as a crucial medium for developing functional foods. Functional bread enriched with glucosamine (GlcN) can be a dietary supplement to support joint health. This study investigated the retention of GlcN in bread and the formation of deoxyfructopyrazine (DOF) under various formulations. Bread samples containing GlcN and sugar alcohols demonstrated the highest GlcN retention, accounting for 69.7 %-71.0 % of the added GlcN, and exhibited the greatest production of DOF. The moisture distribution in the dough samples and the acetal reaction of sugars with DOF within bread system led to these outcomes. Additionally, bread with these additives displayed a darker and browner color than the control sample containing GlcN alone. Furthermore, 34 distinct flavor substances were identified across all bread samples. The study provides valuable insight for developing functional food utilizing GlcN, especially for baked foods.
面包是开发功能性食品的关键媒介。富含氨基葡萄糖（GlcN）的功能性面包可作为支持关节健康的膳食补充剂。本研究调查了在各种配方下，面包中氨基葡萄糖的保留情况以及脱氧果糖吡嗪（DOF）的形成。含有氨基葡萄糖和糖醇的面包样品显示出最高的氨基葡萄糖保留率，占添加的氨基葡萄糖的69.7%-71.0%，并且产生的DOF最多。面团样品中的水分分布以及面包体系中糖与DOF的缩醛反应导致了这些结果。此外，与仅含有氨基葡萄糖的对照样品相比，添加这些添加剂的面包颜色更深、更呈棕色。此外，在所有面包样品中鉴定出34种不同的风味物质。该研究为利用氨基葡萄糖开发功能性食品，特别是烘焙食品，提供了有价值的见解。
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