Wang Yuanhui, Zhao Yixian, Li Boyu, Yang Yueying, Ning Chenyu, Wang Xiaokang, Zhang Qidong, Chai Guobi, Yang Chunqiang
Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou, 450001, China.
Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China.
Sci Rep. 2025 May 19;15(1):17392. doi: 10.1038/s41598-025-02108-6.
The melanoidins produced by the Maillard reaction give foods a golden, brown or black color and release aromatic compounds. Investigating the molecular structure and pyrolysis characteristics of melanoidins provides insight into improving food quality. Seven hydrosoluble colored fractions were isolated from three melanoidins (glycine/glucose (Gly-Glc), proline/glucose (Pro-Glc), and phenylalanine/glucose (Phe-Glc)) using size exclusion and C18 chromatography. Fractions with lower molecular weights (Mw: 5958- 20,106 Da) exhibited deeper colors (browning index: 0.783-3.044). For melanoidins derived from polar amino acids (glycine), low-polarity fractions contributed more to color, while for those from non-polar amino acids (proline), high-polarity fractions were more significant. Mass spectrometry revealed consistent polymerization patterns involving glyoxylic acid and glyoxal across fractions (mass-to-charge differences of 74 m/z and 58 m/z). NMR analysis indicated that Pro-Glc fractions contained more glucose skeletons, whereas Phe-Glc fractions exhibited benzene-ring features. After pyrolysis, furans, pyrroles, and cyclopentenones were major volatiles in Gly-Glc fractions, with pyrroles and DDMP dominating Pro-Glc fractions, and phenyl-containing compounds prevalent in Phe-Glc fractions. These findings suggest amino acids influence both melanoidin structure and glucose-derived skeletons, providing a foundation for controlling color and aroma formation during processing such as baked foods, roasted meats, coffee, dairy products and fermented foods.
美拉德反应产生的类黑素赋予食物金色、棕色或黑色，并释放出芳香化合物。研究类黑素的分子结构和热解特性有助于深入了解食品质量的提升。通过尺寸排阻色谱和C18色谱从三种类黑素（甘氨酸/葡萄糖（Gly-Glc）、脯氨酸/葡萄糖（Pro-Glc）和苯丙氨酸/葡萄糖（Phe-Glc））中分离出七种水溶性有色组分。分子量较低（Mw：5958 - 20,106 Da）的组分颜色更深（褐变指数：0.783 - 3.044）。对于源自极性氨基酸（甘氨酸）的类黑素，低极性组分对颜色的贡献更大，而对于源自非极性氨基酸（脯氨酸）的类黑素，高极性组分更为显著。质谱分析表明，各组分中涉及乙醛酸和乙二醛的聚合模式一致（质荷比差异为74 m/z和58 m/z）。核磁共振分析表明，Pro-Glc组分含有更多的葡萄糖骨架，而Phe-Glc组分呈现出苯环特征。热解后，呋喃、吡咯和环戊烯酮是Gly-Glc组分中的主要挥发性成分，吡咯和2,5-二甲基-4-羟基-3(2H)-呋喃酮在Pro-Glc组分中占主导，含苯化合物在Phe-Glc组分中普遍存在。这些发现表明氨基酸会影响类黑素结构和葡萄糖衍生骨架，为控制烘焙食品、烤肉、咖啡、乳制品和发酵食品等加工过程中的颜色和香气形成提供了基础。
