摘要
美拉德反应能够赋予面包、咖啡等食品诱人的香气、颜色和质地,然而,对于牛奶和乳制品,美拉德反应会降低其营养价值,产生糠氨酸、糠醛和晚期糖化终末产物(advanced glycation end-products,AGEs)等多种美拉德反应有害产物,这些有害产物会导致人类各种慢性疾病。充分了解乳制品中美拉德反应有害产物的形成机制并建立控制方法对提高乳制品品质具有重要意义。本文详细阐述乳制品美拉德反应有害物的生物危害性,重点综述糠氨酸、5-羟甲基糠醛和AGEs的生成途径。此外,还综述美拉德反应有害产物检测方法的优点、缺点和最新进展,重点介绍当前乳制品中美拉德反应有害产物的控制策略。旨在为乳制品中美拉德反应有害产物的监测和控制提供科学指导。
The Maillard reaction imparts appealing aroma,color and texture to foods such as bread and coffee;however,in milk and dairy products,the Maillard reaction decreases their nutritional value and generates various harmful compounds,including furosine,furfural,and advanced glycation end-products(AGEs),which are associated with chronic diseases in humans.Understanding the formation mechanisms of harmful Maillard reaction products in dairy products and establishing control methods for these compounds are crucial for improving the quality of dairy products.This article elaborates on the biohazardous nature of harmful Maillard reaction products in dairy products,and focuses on the formation pathways of furosine,5-hydroxymethylfurfural,and AGEs.Furthermore,the advantages and disadvantages of the methods used for the detection of harmful products from Maillard reaction are reviewed,as well as recent advances in the area.Lastly,this review highlights the current strategies for controlling harmful products from Maillard reaction in dairy products.The aim of this paper is to provide scientific guidance for monitoring and controlling harmful products of Maillard reaction in dairy products.
作者
徐文龙
谢一嘉
潘洋
廖丽娟
黄敏
杨寅玺
吴永泰
李冰
XU Wenlong;XIE Yijia;PAN Yang;LIAO Lijuan;HUANG Min;YANG Yinxi;WU Yongtai;LI Bing(Shenzhen Chenguang Dairy Co.Ltd.,Shenzhen 518107,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou 510640,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第3期274-283,共10页
Food Science
基金
“十三五”国家重点研发计划重点专项(2017YFC1600401)
广州市科技项目(201904020005)。
关键词
乳制品
美拉德反应
糠氨酸
糠醛
晚期糖化终末产物
dairy products
Maillard reaction
furosine
furfurals
advanced glycation end-products
