谷氨酸—木糖美拉德中间体的水相制备及其在桃酥中的应用
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摘要
以谷氨酸和木糖为原料,研究反应时间、反应物配比、初始反应pH及真空脱水对谷氨酸—木糖美拉德反应中间体转化率的影响。结果表明,脱水过程可显著提高谷氨酸—木糖美拉德中间体的转化率至75.11%。为研究中间体在烘焙食品中的应用,将中间体以不同比例添加到桃酥中,通过GC/MS及感官评定等方法分析其对桃酥的风味影响,研究发现,中间体的添加可显著提高桃酥中吡嗪、吡咯的含量,丰富焙烤香气。随着中间体添加量的增大,桃酥中挥发性风味物质的总量提高,结合感官评定的结果,最终确定添加0.3%谷氨酸—木糖美拉德中间体时,整体增香效果最好。
The effects of reaction time,reactant ratio,initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate(Glu-Xyl MRI)were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration.Subsequently,the application of the MRI in baked foods was researched.The Glu-Xyl MRI were added into walnut cookie with different proportions,and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation.It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of pyrazines and pyrroles in walnut cookie and enrich the baking aroma.And with the increase ofthe MRI addition,the total amount of volatile flavor compounds in walnut cookie increased.Combined with the results of sensory evaluation,it was finally determined that the addition of 0.3%Glu-Xyl MRI had the best enhancement effect on overall flavor walnut cookie.
The effects of reaction time,reactant ratio,initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate(Glu-Xyl MRI)were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration.Subsequently,the application of the MRI in baked foods was researched.The Glu-Xyl MRI were added into walnut cookie with different proportions,and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation.It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of pyrazines and pyrroles in walnut cookie and enrich the baking aroma.And with the increase ofthe MRI addition,the total amount of volatile flavor compounds in walnut cookie increased.Combined with the results of sensory evaluation,it was finally determined that the addition of 0.3%Glu-Xyl MRI had the best enhancement effect on overall flavor walnut cookie.
引文
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[20]杨宇迪,程湛,满媛,等.葡萄籽超微粉添加对曲奇饼干香气的影响[J].食品科学,2017,38(20):110-118.
[2]OGUTU B,KIM Y J,KIM D W,et al.Optimization of Maillard reaction between glucosamine and other precursors by measuring browning with a spectrophotometer[J].Preventive Nutrition and Food Science,2017,22(3):211-215.
[3]于海艳,杨剑,张兴,等.香精微胶囊制备技术新进展及其发展趋势分析[J].食品与发酵工业,2007,33(2):108-113.
[4]DAVIDEK T,CLETY N,DEVAUD,S,et al.Simultaneous quantitative analysis of Maillard reaction precursors and products by high-performance anion exchange chromatography[J].Journal of Agricultural and Food Chemistry,2003,51(25):7 259-7 265.
[5]HAU J,DEVAUD S,BLANK I.Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry[J].Electrophoresis,2004,25(13):2 077-2 083.
[6]YU Jia-hao,ZHANG Shu-qin,ZHANG Lian-fu.Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds[J].Journal of the Science of Food and Agriculture,2018,98:190-197.
[7]CHANDA D,HAROHALLY N V.Revisiting Amadori and Heyns synthesis:critical percentage of acyclic form play the trick in addition to catalyst[J].Tetrahedron Letters,2018,59:2 983-2 988.
[8]BEKSAN E,SCHIEBERLE P,Robert F,et al.Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates[J].Journal of Agricultural and Food Chemistry,2003,51(18):5 428-5 436.
[9]ZHOU Yong-yan,LI Ya,YU Ai-nong.The effects of reactants ratios,reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system[J].Food Science and Technology,2016,36(2):268-274.
[10]JOSEPHINE C,SONIA M,ARNE G.Analysis of umami taste compounds in a fermented corn sauce by means of sensory-guided fractionation[J].Journal of Agricultural and Food Chemistry,2018,66(8):1 863-1 871.
[11]MOON J,CHOI I,CHOI H,et al.Flavor pattern and sensory properties of meat flavor based on Maillard reaction products with supercritical fluid extracted lard fractions.Korean Journal for Food Science of Animal Resources,2012,32(5):644-651.
[12]汪晓琳.桃酥的工艺技术及其改良研究[J].农产品加工,2015,11(22):40-41.
[13]PASQUALONE A,BIANCO A M,PARADISO V M,et al.Physico-chemical,sensory and volatile profiles of biscuits enriched with grape marc extract[J].Food Research International,2014,65(7):385-393.
[14]GE S,LEE T.Kinetic significance of the schiff base reversion in the early-stage Maillard reaction of a phenylalanineglucose aqueous model system[J].Journal of Agricultural and Food Chemistry,1997,45(5):1 619-1 623.
[15]吴少雄.温度对美拉德反应的研究[J].食品科学,2005,26(7):63-66.
[16]CUI He-ping,HAYAT K,JIA Cheng-sheng,et al.Synergistic effect of a thermal reaction and vacuum dehydration on improving xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction[J].Journal of Agricultural and Food Chemistry,2018,66(38):10 077-10 085.
[17]孙宝国.香料与香精[M].北京:中国石化出版社,2000:167-173.
[18]MAEDA T,KIKUMA S,ARAKI T,et al.The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread[J].Food Science and Technology Research,2009,15(2):117-126.
[19]MATSAKIDOU A,BLEKAS G,PARASKEVOPOULOUA.Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil[J].LWT-Food Science and Technology,2010,43(6):949-957.
[20]杨宇迪,程湛,满媛,等.葡萄籽超微粉添加对曲奇饼干香气的影响[J].食品科学,2017,38(20):110-118.