Han Meiyi, Zhao Hongkui, Liu Zhihua, Liu Jing, Liu Xi, Hang Fangxue, Li Kai, Xie Caifeng
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China.
Foods. 2025 Jun 19;14(12):2136. doi: 10.3390/foods14122136.
This study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in white sugar production. Content changes in the reactants (sucrose, glucose, fructose, and free amino acids), the precursors of melanoidins including 3-deoxyglucosone, 5-hydroxymethylfurfural, glyoxal, methylglyoxal, carboxymethyl lysine, and melanoidin, were monitored during the thermal processing of membrane-clarified sugarcane juice (MCSJ), and the reaction mechanism was investigated via kinetic modeling. The zero-level, first-level, and second-level kinetic models could represent the change in L* and b*, and the zero-level kinetic model best fit the change in a* and ΔE*. The multi-response kinetics revealed that the main pathway of melanoidins in MCSJ model systems was that glucose and fructose were mutually isomerized into 1,2-enediol to generate 3-DG and then degraded to produce 5-HMF. Subsequently, 5-HMF further reacted to produce melanoidins.
本研究系统地研究了膜澄清甘蔗汁在真空蒸发过程中颜色值的变化以及美拉德反应的动力学，为白砂糖生产中的色素调控提供了理论依据。在膜澄清甘蔗汁（MCSJ）的热处理过程中，监测了反应物（蔗糖、葡萄糖、果糖和游离氨基酸）、类黑素前体（包括3-脱氧葡萄糖酮、5-羟甲基糠醛、乙二醛、甲基乙二醛、羧甲基赖氨酸和类黑素）的含量变化，并通过动力学建模研究了反应机理。零级、一级和二级动力学模型可以表示L和b的变化，零级动力学模型最能拟合a和ΔE的变化。多响应动力学表明，MCSJ模型体系中类黑素的主要途径是葡萄糖和果糖相互异构化为1,2-烯二醇生成3-DG，然后降解生成5-HMF。随后，5-HMF进一步反应生成类黑素。
