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Food Bioscience 2023年第1期51卷 1100-1108页

作者： Qixing Jiang Huimin Shen Pei Gao Peipei Yu Fang Yang Yanshun Xu Dawei Yu Wenshui Xia Lishi Wang State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province Jiangnan UniversityWuxiJiangsu214122China

This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path *** reactions,lipid oxidation,and phenol oxidation were evaluated in combination with free radical content and FTIR analysis,and direct path coefficients as well as determination coefficients were obtained based on these parameters,such as the absorbance at 294 nm(A294),5-hydroxymethylfurfural(5-HMF),thiobarbituric acid-reactive substances(TBARS),and total phenols(TP).The result showed that the browning of seasoned RTE crayfish tails was ascribe to the synergistic effect of maillard reaction and lipid oxidation by the order of determination *** the crayfish hepatopancreas were removed,the content of A294,5-HMF,TBARS,and TP declined more than 30%,specifically affecting the direct pathway from lipid oxidation to maillard reaction and alleviating the ***,no significant change of color was observed in the group without thirteen-spices,while TBARS and free radical content increased by at least 16.7%.The removal of hepatopancreas and the control of maillard reaction were deemed to be a good measure for inhibiting the non-enzymatic browning of RTE crayfish tails.

关键词： RTE crayfish Tails Non-enzymatic browning Path analysis maillard reaction Lipid oxidation

Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients

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Food Bioscience 2023年第2期52卷 298-308页

作者： Guang-yao Zhang Cong Sun Jing-ru Song Wei-yi Jin Yue Tang Da-yong Zhou Liang Song School of Food Science and Technology Dalian Polytechnic UniversityNo.1 QinggongyuanGanjingzi DistrictDalian116034PR China National Engineering Research Center of Seafood No.1 QinggongyuanGanjingzi DistrictDalian116034PR China

Glycated conjugates have recently been designed to be targeted to probiotic in the ***,the underlying mechanisms of regulating the prebiotic properties and digestibility of conjugates through glycation have not been fully *** this study,WPI-stachyose conjugates were prepared through maillard reaction and proposed as functional ingredients with prebiotic *** effect of glycation on the in vitro simulated gastrointestinal fate of WPI-stachyose conjugate was further *** results showed that the glycated conjugates of stachyose covalently bound to whey protein exhibited a characteristic cross-linked structure,which enhanced their inhibition ofα-amylase activity and retardation of glucose ***,simulated digestion analysis demonstrated that stachyose-conjugated WPI was more resistant to pepsin and trypsin digestion than unconjugated *** with native WPI,the protein digestibility and degree of hydrolysis of WPI-stachyose conjugates were reduced by 12.5%±0.66%and 5.30%±1.02%,*** addition,rat intestinal extracts were used to detect the in vitro digestibility of *** hydrolysis rate of stachyose in the glycated conjugates was 70%lower than that of ***,the resulting WPI-stachyose conjugate may be used as functional ingredients to achieve the sustained-release effect in the gastrointestinal *** findings demonstrate the possibility of modulating proteins and carbohydrates digestibility through glycation,and have implications for the design and manufacture of potential prebiotic molecules with controlled digestibility in food and related healthcare fields.

关键词： Whey protein isolate Stachyose maillard reaction Digestibility Glycated conjugates

Recent progress in the thermal treatment of oilseeds and oil oxidative stability:A review

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Fundamental Research 2021年第6期1卷 767-784页

作者： Zizhe Cai Keyao Li Wan Jun Lee Martin T J Reaney Ning Zhang Yong Wang Guangdong Saskatchewan Oilseed Joint Laboratory Department of Food Science and EngineeringJinan UniversityGuangzhou 510632China Department of Plant Sciences University of Saskatchewan51 Campus Dr.SaskatoonSK S7N 5A8Canada

Oxidative deterioration of vegetable oils is of great importance in the food *** China,vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced ***,we review:(i)the currently employed thermal treatment methods of oilseeds before oil extraction;(ii)effects of thermal treatments on the physicochemical properties,contents of minor lipid components,and oxidative stability of vegetable oils;and(iii)maillard model systems that are related to oil and oilseed *** the thermal pretreatment technologies,microwave and infrared radiations are promising,but these are not performed on the same large production scales as *** most oilseeds,thermal treatments increase the yield of extracted oil and content of minor lipid compounds in the oil,such as polyphenols,tocopherols,and *** addition,some maillard reaction products(MRPs)generated by heating oilseeds have been *** presence of both minor lipids and MRPs in the oil confers improved oxidative ***,the mechanism or relationship between thermal treatment and oxidative stability is yet to be clearly elucidated because vegetable oil oxidation is dependent on variables such as unsaturation,concentration and types of minor lipid components,MRPs,and the potential synergistic effects of these ***,several maillard reaction models related to thermally treated oilseeds have been established,suggesting that MRPs play a critical role during ***,comprehensive identification of antioxidants and the mechanism by which they inhibit oxidation are *** research can be performed to establish models that would help elucidate the antioxidative mechanisms of MRPs for more *** these models,it will be possible to predict the oil quality after processing,based on the presence of MRPs and oil chemistry.

关键词： Vegetable oil Thermal treatment Minor lipid components Oxidative stability maillard reaction

Color development in an extrusion-cooked model system

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International Journal of Agricultural and Biological Engineering 2008年第2期1卷 55-63页

作者： Hanwu Lei Roger Ruan R.Gary Fulcher Bernhard van Lengerich Department of Agricultural and Biosystems Engineering South Dakota State UniversityBrookingsSD 57007USA The Department of Bioproducts and Biosystems Engineering University of MinnesotaSt.PaulMN 55108USA Department of Food Science and Nutrition University of MinnesotaSt.PaulMN 55108USA Department of Food Science University of ManitobaWinnipegMBR3T 2N2Canada General Mills Inc.9000 Plymouth Ave.N.Golden ValleyMN 55427USA

Rice-glucose-lysine blend was extruded using a co-rotating twin-screw *** effects of different extrusion conditions on the browning properties of extrudates were analyzed and compared using the CIE Lab system of *** process variables included moisture content,screw speed,barrel temperature,and screw *** influence of product temperature on the browning property of extrudates was significant(P<0.05).The color parameters were related to product temperature by a 4th degree polynomial(P<0.05).Hunter color scale values(L*,a*,b*,-L*a*/b*,Whiteness Index,and Yellowness Index)from extruded samples were analyzed to relate to extrusion process *** temperature and browning properties were modeled and tested at various screw configurations and extrusion *** temperature and browning property models were verified using different screw geometries and other processing conditions with reasonable accuracy.

关键词： twin-screw extrusion browning hunter color scale maillard reaction empirical modeling

Extension of Chronological Life in Saccharomyces cerevisiae under Ethanol Stress by Thermally Processed Rice Koji Extracts

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Advances in Microbiology 2016年第9期6卷 575-589页

作者： Chizuru Yamaoka Osamu Kurita Mie Prefecture Industrial Research Institute Tsu Japan

The effect of thermally processed rice koji extracts on survival of yeast Saccharomyces cerevisiae was examined in comparison with non-heated koji extract. In chronological life span (CLS) tests on high-sugar fermentation, the survivals of the yeast cells grown with heated koji extracts were higher than non-heated koji extract. Heat treatment of the extracts by autoclaving led to a loss in most of amino acids due to the maillard reaction, although histidine contents slightly increased. In glucose-arginine mixtures, arginine was partly converted to histidine by autoclaving and the addition of histidine prolonged the CLS of yeast cells. The yeast cells grown with the non-heated extracts were more resistant to oxidative stress whereas the antioxidant activities were lower than those of the heated extracts. The yeast cells grown with the heated extracts were more tolerant to ethanol and had a higher reduction capacity in the late stationary phase when the cells were incubated in the presence of ethanol. maillard reaction products elevated the levels of reactive oxygen species to yeast cells grown under ethanol stress in the late stationary phase. These results suggest that thermally processed koji extracts can act as a protectant against ethanol stress during the late stationary phase of yeast growth and extend the CLS due to the increase of histidine contents by autoclaving.

关键词： Saccharomyces cerevisiae Koji Extracts Life Span maillard reaction Histidine

maillard Products Formed from Chicken Fat Oxidants and Amino Acids Act as a Flavor Enhancer in Comminuted Chicken Products

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Journal of Food Science and Engineering 2013年第3期3卷 161-167页

作者： Lingling Liu Boyan Liu Yahui Cui Yanwen Wu Jie Ouyang Department of Food Science and Engineering College of Biological Science and Technology Beoing Forestry University Beijing100083 China Beijing Key Laboratory of Forest Food Process and Safety Beijing Forestry University Beijing 100083 China Beijing Center for Physical and Chemical Analysis Beijing 100089 China

Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.

关键词： Chicken fat lipid oxidation maillard reaction flavor enhancer comminuted chicken product

Effects of Extrusion Cooking on Furosine Formation

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Effects of Extrusion Cooking on Furosine Formation

第十四届国际谷物科技与面包大会暨国际油料与油脂发展论坛

作者： M.Tugrul Masatcioglu Perry K.W.Ng Hamit Koksel Hacettepe University Food Engineering Department Ankara-TURKEY Michigan State University Food Science and Human Nutrition Department East LansingMI USA

＜正＞Extrusion cooking is a high temperature,short time（HTST） thermal process which cooks, reforms and dries the product in one integrated *** cooking is one of the most important processes in food development and has some unique features compared to other heat processes,since the material is subjected to intense mechanical *** has been observed that functional and nutritional properties of food components might change due to extrusion,e.g.,starch granules are gelatinized,proteins are denatured,and protein digestibility is *** the other hand,the extrusion process combines the application of high temperature and low moisture,which favor the development of maillard reaction products（MRPs）.The maillard reaction is a complex series of chemical reactions that involves reducing sugars and amino acids,and MRPs are responsible for the brown color and many of the organoleptic properties of *** loss of available lysine is the most significant consequence of this reaction and is very important in cereals where this amino acid is *** determination of furosine（2-furoylmethyl-lysine）,generated from the acid hydrolysis of Amadori compounds formed during the early stages of the maillard reaction,has been used for the evaluation of lysine loss in cereals and cereal products.

关键词： extrusion cooking sodium bicarbonate maillard reaction furosine

Comparison of physicochemical and antioxidant properties of monosaccharide and oligosaccharide modified egg white proteins

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Comparison of physicochemical and antioxidant properties of ...

中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛

作者： Melissa Yap Peter Y．Y．Wong DaVid D．Kitts Food Nutrition and Health The University of British Columbia6640 N.W.Marine DriveVancouverBC V6T 1Z4Canada

The maillard reaction(MR),a non-enzymatic browning reaction involving the condensation of a carbonyl group of reducing sugar and an amino group of protein,can change functional properties of *** this study,chemical characteristics and functional properties of glycosylated albumin,ovomucoid,and lysozyme(egg proteins)and casein with fructose and inulin through the maillard reaction were *** protein-sugar mixtures were heated at 60℃ and 79% relative humidity for 3 *** characteristics of the maillard reaction product(MRP)conjugates were evaluated by measuring fluorescence emission spectra to determine fluorescence development,UV-visible absorbance values(at 420 nm)to determine browning intensity,and HunterLab(tristimulus)to measure colour ***, functional properties were evaluated and compared;these included emulsifying activity,emulsion stability,and antioxidant *** reaction product conjugates were found to have significant(p＜0.05)changes in chemical characteristics compared to the controls(unheated protein-sugar samples),including fluorescence development,ultraviolet absorbance values at 420 nm,and HunterLab(tristimulus)colour *** protein-sugar MR models exhibited a change in emulsifying activity,with Csn/Fru MRP displaying the greatest significant(p＜0.05) *** addition,all protein-sugar MR models exhibited changes in emulsion stability,with Ovo/Inu MRP displaying the greatest significant(p＜0.05)*** protein-sugar MR models exhibited scavenging activity towards DPPH radical at MRP concentrations of 0.2,0.5,1.0 mg/mL With the exception of the 0.2 mg/mL MRP concentration,there was a significant difference(p≤0.05)between the heated protein/fructose and the heated protein/inulin MRPs. Based on the results of this study,the chemical modification of egg proteins and casein by way of the MR,appear to be a viable option in the enhancement of functionalities.

关键词： maillard reaction monosaccharide oligosaccharide egg white proteins antioxidant ctivity emulsifying activity

Study on the enzymatic extraction and maillard reation on tobacco waste

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Study on the enzymatic extraction and Maillard reation on to...

河南省化学会2016年学术年会

作者： You Xia Li Yaqi Cui Buyun Wu Mingjian School of Chemical and Energy Engineering Zhengzhou University

Tobacco is a very important economic crop and is one of the most commonly studied plants. In China,tobacco cultivation and production are among the highest in the world. Every year, more than 25% of the tobacco leaves obtained are discarded during cigarette processing. The discarded tobacco leaves are not used for other purposes and pollute the environment despite containing an abundance of potentially useful compounds. Therefore, it has become an urgent problem to be solved how tobacco waste become into *** the angle of food and nutrition, Tobacco waste contains plenty protein and peculiar amino acid composition, a large number of high added products can be found by enzymatic hydrolysis, such as bioactive peptides and amino acid. Tobacco waste was hydrolyzed with the enzyme hydrolytic technique in which alkaline protease and papain were added simultaneously to get amino acid and peptide. With the yield of free amino acids nitrogen as indexes, the L(3)orthogonal experiment was applied to optimized the process. Then reducing sugar was added to the concentrated hydrolysate solutions for maillard reaction, and the process conditions of maillard reaction were optimized with the L(5)orthogonal experiment on color intensity and smoking score of the reaction product. The optimal conditions of enzymatic hydrolysis were as follows: the proper ratio of papain and alkaline protease 1: 2, enzyme addition amount 0.5%, temperature 50 ℃, p H 8.5,reaction time 7 *** with the conventional extraction, the yield of the free amino acid prepared by enzymatic extraction increased by 25.6%. And the optimal conditions of maillard reaction conditions were as follows: the ratio of fructose and xylose 1:3, the adding amount 4%, pH 7.3, temperature 112 ℃, reaction time4.5 h, the moisture content of 14%.The maillard reaction products were obtained under the optimum conditions which are able to improve the smooth and temperament fragrant, increase the abundance of aroma and rich

关键词： tobacco waste acid protease maillard reaction Tobacco Flavoring GC-MS

阳光晒干过程对三七根中氨基酸含量的影响(英文)

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阳光晒干过程对三七根中氨基酸含量的影响(英文)

华东六省一市生物化学与分子生物学会2008年学术交流会

作者：汪惠勤柯李晶周建武饶平凡福州大学生物工程研究所

Sanchi, is an important herbal ingredient in traditional Chinese medicine with well documented clinic efficacy for strengthening weak heart. It is prepared by sundrying the fresh roots of Panax notoginseng. Sundrying ... 详细信息

关键词： Panax notoginseng amino acids maillard reaction