Huang Ping-Hsiu, Cheng Yu-Tsung, Lu Wen-Chien, Chiang Po-Yuan, Wang Chiun-Chuang R, Li Po-Hsien
School of Food, Jiangsu Food and Pharmaceutical Science College, Jiangsu 223003, China.
Cardiovascular Center, Taichung Veterans General Hospital, Taichung City 407219, Taiwan, Republic of China.
Food Chem X. 2025 May 9;28:102504. doi: 10.1016/j.fochx.2025.102504. eCollection 2025 May.
This study aimed to investigate changes in the physicochemical properties and kinetics of xylooligosaccharides (XOS) during non-enzymatic browning reactions. This study indicated that the initial caramelization rate of XSO heat-treated at 140-190 °C was 3.97× 10- 8.50× 10 h) and the activation energy (Ea) was 94.4 kJ/mol. The initial MR rates for XSO with amino acids exhibited an upward trend with increasing temperature, whereas the Ea for this process fell within the range of 27-113 kJ/mol. In addition, the MR products had a maximum thermogravimetric loss of approximately 36-56 % at pH 11, which occurred above 400 °C, compared to the caramelized products, and the MR products showed higher heat resistance. Overall, this study provides essential information on XOS in thermo-processed applications, which facilitates the potential explosion of XOS as a substitute sugar addition in thermally processed foods, namely, into a portion of functional food.
本研究旨在探讨低聚木糖（XOS）在非酶褐变反应过程中的物理化学性质和动力学变化。本研究表明，在140 - 190°C热处理的XSO的初始焦糖化速率为3.97×10 - 8.50×10 h），活化能（Ea）为94.4 kJ/mol。XSO与氨基酸的初始美拉德反应速率随温度升高呈上升趋势，而该过程的Ea在27 - 113 kJ/mol范围内。此外，与焦糖化产物相比，美拉德反应产物在pH 11时最大热重损失约为36 - 56%，发生在400°C以上，且美拉德反应产物表现出更高的耐热性。总体而言，本研究提供了关于XOS在热加工应用中的重要信息，这有助于XOS作为热加工食品中替代糖添加物的潜在爆发，即成为功能性食品的一部分。
