摘要
食品热加工中广泛存在的美拉德反应除赋予食品色香味外,还会生成有害或有异味物质,2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮(DDMP)、5-羟甲基糠醛(5-hydroxymethylfurfural,HMF)及糠醛就是其中重要的产物。本文分别建立了3种焦糖化和3种美拉德反应体系,研究DDMP、HMF和糠醛的生成规律。结果表明,HMF和糠醛分别容易在果糖和木糖焦糖化体系中生成,在美拉德反应体系中,赖氨酸的参与抑制了HMF和糠醛生成,促进了DDMP的生成。结合中间产物和终末产物的表征,单糖的结构差异是影响三种化合物生成的主要因素,赖氨酸会竞争性抑制单糖降解的焦糖化途径,从而抑制HMF和糠醛的生成。本文可对食品热加工业中DDMP、HMF和糠醛的生成、控制及定向合成提供指导。
Maillard reaction(MR) is widely found in food heat processing, can not only give food color and flavor, but also produce harmful or odorous substances. 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one(DDMP), 5-hydroxymethylfurfural(HMF) and furfural are important products of MR. In this paper, three kinds of caramelization and three kinds of Maillard reaction models were established to study the formation of DDMP, HMF and furfural. Results indicated that HMF and furfural were easily generated in fructose and xylose caramelization models, respectively. In Maillard reaction model,the participation of lysine inhibited the production of HMF and furfural, and promoted the production of DDMP. Combined with the characterization of the intermediate product and the final product, the structural difference of monosaccharides was the main factor affecting the production of the three compounds. Lysine competitively inhibited the caramelization pathway of monosaccharide degradation, thereby inhibiting the production of HMF and furfural. The present paper would provide guidance on the production, control and oriented synthesis of DDMP, HMF and furfural in food thermal processing industry.
作者
王丹
况丹妮
刘若阳
张志军
侯天宇
李河
WANG Dan;KUANG Danni;LIU Ruoyang;ZHANG Zhijun;HOU Tianyu;LI He(School of Chemical Engineering and Technology,North University of China,Taiyuan 030051,China)
出处
《食品工业科技》
CAS
北大核心
2022年第12期100-107,共8页
Science and Technology of Food Industry
基金
国家自然科学基金(32001817)
山西省高校科技创新计划(2020L0298)
晋中市重点研发计划(农业)(Y212006)。
