摘要
以半胱氨酸为示踪剂,通过二阶段变温美拉德反应制备了谷朊粉肽和木糖的美拉德反应中间体(MRIs),确定最佳制备条件:温度80℃、反应时间60min。在模拟焙烤土豆片的升温程序以及将之添加到焙烤土豆片中,发现美拉德反应中间体可快速产生大量的醛类、吡嗪类和呋喃类等风味化合物,增强了土豆片的焙烤香气,且添加美拉德反应中间体还可改善焙烤土豆片的色泽。主成分分析(PCA)进一步显示了分别添加美拉德反应中间体及美拉德反应产物(MRPs)的焙烤土豆片在挥发性化合物组成上的差异;并发现添加美拉德反应中间体后焙烤土豆片挥发性风味物质在种类及含量上都得到改善,其焙烤土豆片的特征香气更加明显,风味轮廓更加丰富。
With L-cysteine as an indicator,the Maillard reaction intermediates(MRIs)derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature.The optimal formation temperature and time of the MRIs were 80℃ and 60 min,respectively.By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips,it was found that the MRIs could quickly produce more flavor compounds such as aldehydes,pyrazines and furans,and enhanced the baking aroma of potato chips.Moreover,the MRIs could also improve the color of baked potato chips.The principal component analysis(PCA)clearly revealed the difference between volatile composition in baked potato chips added with the MRIs and with Maillard reaction products(MRPs).In addition,the kinds and relative content of volatile compounds in baked potato chips were improved with addition of the MRIs.The MRIs of gluten peptides and xylose could enrich the chemical profile and provide potential flavoring properties to baked potato chips.
作者
孙福犁
徐慢
崔和平
于静洋
张晓鸣
SUN Fu-li;XU Man;CUI He-ping;YU Jing-yang;ZHANG Xiao-ning(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)
出处
《食品与机械》
北大核心
2019年第3期1-7,共7页
Food and Machinery
基金
国家自然科学基金(编号:31671826)
国家"十三五"重点研发计划(编号:2017YFD0400105)
关键词
谷朊粉肽
二阶段变温美拉德反应
美拉德反应中间体
风味形成能力
gluten peptides
Maillard reaction performed under two-stage increase of temperature
Maillard reaction intermediates
processing flavor formation
