The Amadori rearrangement product(GR-ARP)derived from glutathione/ribose mixture(GSH/Rib)was preparedthrough spray drying characterized by short-term high temperature dehydration.The water activity ofspray-dried sampl...The Amadori rearrangement product(GR-ARP)derived from glutathione/ribose mixture(GSH/Rib)was preparedthrough spray drying characterized by short-term high temperature dehydration.The water activity ofspray-dried samples containing GR-ARP decreased continuously with an intensified degree of dehydration.Lowerwater activity(from 0.23 to 0.13)and higher GR-ARP yield(from 46.56%to 64.02%)in the spray-dried productswere found with the increase of inlet temperature,the slowdown of feed speed,and the alkalization of stocksolution.Moreover,during the spray drying and formation of powders,the intensified dissipation of bound waterto free water promoted intermolecular condensation that compensated bound water,favoring the directedconversion of GSH/Rib into GR-ARP.Compared to rotary evaporation at 80℃,spray drying enabled a strongerrestraint of amide cleavage and sulfhydryl oxidation in GSH,which reduced the yield of GSH-derived byproductsby 16.39%.Thus,GR-ARP was achieved a peak yield of 64.02%at an initial pH of 7.00 based on more efficientintermolecular condensation and controlled side reactions of GSH when the inlet temperature was set at 170℃.The spray-dried sample containing richer GR-ARP and other flavor precursors showed a more similar flavorprofile to the heated GSH/Rib mixture(complete Maillard reaction products)than other GR-ARP-related thermalprocessing samples,such as vacuum-dehydrated,GR-ARP,GR-ARP+GSH,and GR-ARP+Rib samples,revealinga great potential of the ARP mixture prepared by spray drying for flavor enhancement.展开更多
基金supported by the National Natural Science Foundation of China 32172330Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province。
文摘The Amadori rearrangement product(GR-ARP)derived from glutathione/ribose mixture(GSH/Rib)was preparedthrough spray drying characterized by short-term high temperature dehydration.The water activity ofspray-dried samples containing GR-ARP decreased continuously with an intensified degree of dehydration.Lowerwater activity(from 0.23 to 0.13)and higher GR-ARP yield(from 46.56%to 64.02%)in the spray-dried productswere found with the increase of inlet temperature,the slowdown of feed speed,and the alkalization of stocksolution.Moreover,during the spray drying and formation of powders,the intensified dissipation of bound waterto free water promoted intermolecular condensation that compensated bound water,favoring the directedconversion of GSH/Rib into GR-ARP.Compared to rotary evaporation at 80℃,spray drying enabled a strongerrestraint of amide cleavage and sulfhydryl oxidation in GSH,which reduced the yield of GSH-derived byproductsby 16.39%.Thus,GR-ARP was achieved a peak yield of 64.02%at an initial pH of 7.00 based on more efficientintermolecular condensation and controlled side reactions of GSH when the inlet temperature was set at 170℃.The spray-dried sample containing richer GR-ARP and other flavor precursors showed a more similar flavorprofile to the heated GSH/Rib mixture(complete Maillard reaction products)than other GR-ARP-related thermalprocessing samples,such as vacuum-dehydrated,GR-ARP,GR-ARP+GSH,and GR-ARP+Rib samples,revealinga great potential of the ARP mixture prepared by spray drying for flavor enhancement.
