美拉德反应
褐变
化学
木糖
水解物
类黑素
荧光
色谱法
食品科学
有机化学
水解
发酵
量子力学
物理
作者
Xinjing Li,Yishun Yao,Xue Xia,Foxin Zhang,Jingyang Yu,Heping Cui,Yunwei Niu,Khizar Hayat,Xiaoming Zhang,Chi‐Tang Ho
标识
DOI:10.1021/acs.jafc.3c08082
摘要
Until now, no effective method has been found to monitor the Maillard reaction process for complex protein hydrolysates. Dynamic changes in the concentration of α-dicarbonyl compounds, fluorescence intensity, and browning degree were investigated during the Maillard reaction of corn protein hydrolysates. When the fluorescence intensity reached the peak, deoxyosones would continue to be increased by ARP's degradation. However, the reaction node with the highest fluorescence intensity coincided with the turning point of the browning reaction, and the subsequent browning rate remarkably increased. Therefore, the change in fluorescence intensity could be used to monitor the degradation of ARP and the formation of browning melanoidin at different stages of the Maillard reaction of complex systems, thus effectively indicating the process of the Maillard reaction. When Maillard reaction intermediates (MRIs) with maximum fluorescent compounds were heated, the most abundant pyrazines were subsequently achieved. However, furan compounds would be progressively increased during the thermal process of MRIs with continuously enhanced browning.
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