美拉德反应产物功能特性应用研究进展
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摘要
美拉德反应产物(MRPs)在食品领域具有广阔的应用前景。对MRPs在食品风味、食品抗氧化及食品防腐保鲜三个方面的研究进展进行了综述,以期为MRPs在食品中广泛的应用提供参考。同时指出MRPs在风味领域重点研究在于关键风味化合物的确定;在食品抗氧化方面发展趋势在于关键抗氧化成分的确立;在食品防腐保鲜方面趋向于研究具有广谱抗菌效果的最优MRPs组合。
Maillard reaction products(MRPs)have a broad application prospect in the food field.In this paper,the research progress of MRPs in three aspects,such as food flavor,food oxidation resistance and food preservation and fresh keeping is reviewed,in order to provide reference for the widespread application of MRPs in food.It is also pointed out that MRPs focus on the determination of key flavor compounds in the flavor field.The development trend lies in the establishment of key antioxidants in the food antioxidant aspect.Tend to study the optimal MRPs combination with broad spectrum antimicrobial effect in food preservation aspect.
Maillard reaction products(MRPs)have a broad application prospect in the food field.In this paper,the research progress of MRPs in three aspects,such as food flavor,food oxidation resistance and food preservation and fresh keeping is reviewed,in order to provide reference for the widespread application of MRPs in food.It is also pointed out that MRPs focus on the determination of key flavor compounds in the flavor field.The development trend lies in the establishment of key antioxidants in the food antioxidant aspect.Tend to study the optimal MRPs combination with broad spectrum antimicrobial effect in food preservation aspect.
引文
[1]胡燕,陈忠杰,李斌.美拉德反应产物的功能特性和安全性研究进展[J].食品工业,2016(10):258-262.
[2]章银良,卢慢慢,张陆燕.不同条件下美拉德反应产物抗氧化活性的研究综述[J].中国调味品,2015,40(11):120-127.
[3]Trang V T,Takeuchi H,Kudo H,et al.Antimicrobial activity of aminoreductone against Helicobacter pylori[J].Journal of Agricultural&Food Chemistry,2009,57(23):11343-11348.
[4]Cho I H,Lee S,Jun H R,et al.Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids[J].Food Science and Biotechnology,2010,19(2):431-438.
[5]Cui C,Lei F F,Wang Y R,et al.Antioxidant properties of Maillard reaction products from defatted peanut meal hydrolysate-glucose syrup and its application to sachima[J].Food Science&Technology Research,2014,20(2):327-335.
[6]李迎楠,刘文营,张顺亮,等.反应时间对牛肉、牛骨美拉德反应产物风味品质的影响[J].肉类研究,2016,30(5):1-5.
[7]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013,38(7):1-5.
[8]钱敏,白卫东,赵文红,等.不同氨基酸和糖对美拉德反应产物的影响[J].食品科学,2016,37(13):31-35.
[9]Ajandouz E H,Tschiape L S,Dalle O F,et al.Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems[J].Journal of Food Science,2001,66(7):926-931.
[10]肖作兵,吴旻玲,牛云蔚.温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响[J].中国食品学报,2016,16(9):144-150.
[11]郑晓杰,林胜利,聂小华,等.温度对鸡骨酶解液美拉德反应产物光谱特性和挥发性风味成分的影响[J].食品与发酵工业,2015,41(8):127-132.
[12]刘平,黄梅桂,张晓鸣,等.不同分子量分布的美拉德产物的呈味特性及抗氧化抗菌活性研究[J].食品工业科技,2012,33(4):100-103.
[13]Smith J S,Alfawaz M.Antioxidative activity of Maillard reaction products in cooked ground beef,sensory and TBA values[J].Journal of Food Science,1995,60(2):234-236.
[14]池建伟,魏振承,徐志宏,等.微波技术在食品加工中的应用与发展[J].保鲜与加工,2003,3(1):7-9.
[15]董乐.2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究[J].食品工业科技,2013,34(5):85-88.
[16]鲁伟,黄筱茜,柯李晶,等.美拉德反应产物的抗氧化活性研究[J].食品与机械,2008,24(4):61-64.
[17]张凌燕,李倩,尹姿,等.3种氨基酸和葡萄糖美拉德产物的物理化学特性及抗氧化活性的研究[J].中国食品学报,2008,8(3):12-22.
[18]顾宗珠,沈健,王瑶.香菇水解液的美拉德反应条件研究[J].中国调味品,2014,39(3):23-26.
[19]Zhang R,Zhang B L,He T,et al.Increase of rutin antioxidant activity by generating Maillard reaction products with lysine[J].Bioorganic&Medicinal Chemistry Letters,2016,26(11):2680-2684.
[20]Vhangani L N,Van W J.Antioxidant activity of Maillard reaction products(MRPs)derived from fructose-lysine and ribose-lysine model systems[J].Food Chemistry,2013,137(1-4):92-98.
[21]Zhang Y,Wang H,Qian H.Research of the browning,fluorescence characteristics and antioxidant activity of the Maillard reaction products[J].Science&Technology of Food Industry,2012,33(6):193-196.
[22]Yilmaz Y,Toledo R.Antioxidant activity of water-soluble Maillard reaction products[J].Food Chemistry,2005,93(2):273-278.
[23]章银良,卢慢慢,张陆燕.鱼肉蛋白-D-木糖MRPs抗氧化活性的研究[J].食品研究与开发,2016,37(9):38-42.
[24]Limsuwanmanee J,Chaijan M,Manurakchinakorn S,et al.Antioxidant activity of Maillard reaction products derived from stingray(Himantura signifier)non-protein nitrogenous fraction and sugar model systems[J].LWT-Food Science and Technology,2014,57(2):718-724.
[25]章银良,章馨元,张陆燕,等.甲醇体系中美拉德反应产物抗氧化活性的研究[J].郑州轻工业学院学报(自然科学版),2014(4):20-23.
[26]张莎莎,陈善斌,强婉丽,等.醇对木糖-甘氨酸美拉德反应体系颜色特征及抗氧化活性的影响[J].食品工业科技,2013,34(23):88-92.
[27]Rufián-Henares J A,Cueva S P D L.Antimicrobial activity of coffee melanoidins—a study of their metal-chelating properties[J].Journal of Agricultural&Food Chemistry,2009,57(2):432-438.
[28]孙涛,胡冬梅,谢晶.低聚壳聚糖美拉德衍生物抑菌性能研究[J].天然产物研究与开发,2012(24):164-167.
[29]高祺,袁德保,杨劲松,等.果糖-赖氨酸体系美拉德反应产物结合低温脉冲电场灭菌对香蕉汁品质的影响[J].现代食品科技,2015,31(12):220-234.
[30]Einarsson H,Snygg B G,Eriksson C.Inhibition of bacterial growth by Maillard reaction products[J].J.Agric.Food Chem.,1983,31(5):1043-1047.
[31]陈金斌,奚秀秀.花蟹肉酶解多肽美拉德反应产物的抑菌性研究[J].食品工业科技,2017(5):88-92.
[32]董志俭,李冬梅,徐黎涵,等.反应条件对壳聚糖/果糖美拉德产物抗氧化性和抑菌性的影响[J].食品工业科技,2014,35(6):212-215.
[33]Li Ming,Xiong X Y,Jin Q,et al.The biological activities of chitosan oligosaccharide derivatives prepared by Maillard reaction[J].Modern Food Science&Technology,2012,28(11):1445-1449.
[34]阮关强,沈燕,韦荣编,等.响应面法优化黄鲫蛋白抗菌液-葡萄糖美拉德反应的条件[J].安徽农业科学,2015(12):19-21.
[2]章银良,卢慢慢,张陆燕.不同条件下美拉德反应产物抗氧化活性的研究综述[J].中国调味品,2015,40(11):120-127.
[3]Trang V T,Takeuchi H,Kudo H,et al.Antimicrobial activity of aminoreductone against Helicobacter pylori[J].Journal of Agricultural&Food Chemistry,2009,57(23):11343-11348.
[4]Cho I H,Lee S,Jun H R,et al.Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids[J].Food Science and Biotechnology,2010,19(2):431-438.
[5]Cui C,Lei F F,Wang Y R,et al.Antioxidant properties of Maillard reaction products from defatted peanut meal hydrolysate-glucose syrup and its application to sachima[J].Food Science&Technology Research,2014,20(2):327-335.
[6]李迎楠,刘文营,张顺亮,等.反应时间对牛肉、牛骨美拉德反应产物风味品质的影响[J].肉类研究,2016,30(5):1-5.
[7]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013,38(7):1-5.
[8]钱敏,白卫东,赵文红,等.不同氨基酸和糖对美拉德反应产物的影响[J].食品科学,2016,37(13):31-35.
[9]Ajandouz E H,Tschiape L S,Dalle O F,et al.Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems[J].Journal of Food Science,2001,66(7):926-931.
[10]肖作兵,吴旻玲,牛云蔚.温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响[J].中国食品学报,2016,16(9):144-150.
[11]郑晓杰,林胜利,聂小华,等.温度对鸡骨酶解液美拉德反应产物光谱特性和挥发性风味成分的影响[J].食品与发酵工业,2015,41(8):127-132.
[12]刘平,黄梅桂,张晓鸣,等.不同分子量分布的美拉德产物的呈味特性及抗氧化抗菌活性研究[J].食品工业科技,2012,33(4):100-103.
[13]Smith J S,Alfawaz M.Antioxidative activity of Maillard reaction products in cooked ground beef,sensory and TBA values[J].Journal of Food Science,1995,60(2):234-236.
[14]池建伟,魏振承,徐志宏,等.微波技术在食品加工中的应用与发展[J].保鲜与加工,2003,3(1):7-9.
[15]董乐.2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究[J].食品工业科技,2013,34(5):85-88.
[16]鲁伟,黄筱茜,柯李晶,等.美拉德反应产物的抗氧化活性研究[J].食品与机械,2008,24(4):61-64.
[17]张凌燕,李倩,尹姿,等.3种氨基酸和葡萄糖美拉德产物的物理化学特性及抗氧化活性的研究[J].中国食品学报,2008,8(3):12-22.
[18]顾宗珠,沈健,王瑶.香菇水解液的美拉德反应条件研究[J].中国调味品,2014,39(3):23-26.
[19]Zhang R,Zhang B L,He T,et al.Increase of rutin antioxidant activity by generating Maillard reaction products with lysine[J].Bioorganic&Medicinal Chemistry Letters,2016,26(11):2680-2684.
[20]Vhangani L N,Van W J.Antioxidant activity of Maillard reaction products(MRPs)derived from fructose-lysine and ribose-lysine model systems[J].Food Chemistry,2013,137(1-4):92-98.
[21]Zhang Y,Wang H,Qian H.Research of the browning,fluorescence characteristics and antioxidant activity of the Maillard reaction products[J].Science&Technology of Food Industry,2012,33(6):193-196.
[22]Yilmaz Y,Toledo R.Antioxidant activity of water-soluble Maillard reaction products[J].Food Chemistry,2005,93(2):273-278.
[23]章银良,卢慢慢,张陆燕.鱼肉蛋白-D-木糖MRPs抗氧化活性的研究[J].食品研究与开发,2016,37(9):38-42.
[24]Limsuwanmanee J,Chaijan M,Manurakchinakorn S,et al.Antioxidant activity of Maillard reaction products derived from stingray(Himantura signifier)non-protein nitrogenous fraction and sugar model systems[J].LWT-Food Science and Technology,2014,57(2):718-724.
[25]章银良,章馨元,张陆燕,等.甲醇体系中美拉德反应产物抗氧化活性的研究[J].郑州轻工业学院学报(自然科学版),2014(4):20-23.
[26]张莎莎,陈善斌,强婉丽,等.醇对木糖-甘氨酸美拉德反应体系颜色特征及抗氧化活性的影响[J].食品工业科技,2013,34(23):88-92.
[27]Rufián-Henares J A,Cueva S P D L.Antimicrobial activity of coffee melanoidins—a study of their metal-chelating properties[J].Journal of Agricultural&Food Chemistry,2009,57(2):432-438.
[28]孙涛,胡冬梅,谢晶.低聚壳聚糖美拉德衍生物抑菌性能研究[J].天然产物研究与开发,2012(24):164-167.
[29]高祺,袁德保,杨劲松,等.果糖-赖氨酸体系美拉德反应产物结合低温脉冲电场灭菌对香蕉汁品质的影响[J].现代食品科技,2015,31(12):220-234.
[30]Einarsson H,Snygg B G,Eriksson C.Inhibition of bacterial growth by Maillard reaction products[J].J.Agric.Food Chem.,1983,31(5):1043-1047.
[31]陈金斌,奚秀秀.花蟹肉酶解多肽美拉德反应产物的抑菌性研究[J].食品工业科技,2017(5):88-92.
[32]董志俭,李冬梅,徐黎涵,等.反应条件对壳聚糖/果糖美拉德产物抗氧化性和抑菌性的影响[J].食品工业科技,2014,35(6):212-215.
[33]Li Ming,Xiong X Y,Jin Q,et al.The biological activities of chitosan oligosaccharide derivatives prepared by Maillard reaction[J].Modern Food Science&Technology,2012,28(11):1445-1449.
[34]阮关强,沈燕,韦荣编,等.响应面法优化黄鲫蛋白抗菌液-葡萄糖美拉德反应的条件[J].安徽农业科学,2015(12):19-21.