Disaccharides are a very important group of carbohydrates, being main components of many daily food products. The heating of these biomolecule causes the formation of caramel, an extremely complex material. The domina...Disaccharides are a very important group of carbohydrates, being main components of many daily food products. The heating of these biomolecule causes the formation of caramel, an extremely complex material. The dominant fraction of non-volatile compounds, responsible for both color and flavor of food products, has been studied on a few occasions. Herein, the composition of caramels obtained by heating of sucrose, lactose and maltose were studied using combined mass spectrometry techniques. High resolution electrospray mass spectrometry was applied followed by targeted multi-stage LC-tandem mass spectrometry （ESI-MSn） and MALDI-MS. Novel graphical interpretation strategies such as van Krevelen and Kendrick mass analysis have been applied to study the composition of caramels. Products of caramel include oligomerization, depolymerization, hydration and dehydration products. Oligomers with up to eight carbohydrate units and dehydrated oligomers losing up to eight water molecules have been identified.展开更多
"The term ucaramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that ma..."The term ucaramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that make them, but these specialty malts are generally produced by means of drying green malt on a kiln or in a roaster. This article will provide readers with a clear understanding of the physical, sensorial, and fimctional differences that distinguish kilned and roasted caramel malts from one another.展开更多
The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors.At the 30-min mark,the 3:1 mass ratio(with a 0.2%addition)of the Cys-Pro combinati...The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors.At the 30-min mark,the 3:1 mass ratio(with a 0.2%addition)of the Cys-Pro combination inhibited 4-MI and 5-HMF by 20.33%and 18.39%,respectively.At 60 and 90 min,the 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination yielded inhibition rates of 31.33%and 8.64%for 4-MI and 31.75%and 22.52%for 5-HMF within the caramel colors.The Cys-Pro mass ratios of 1:1,1:3,and 3:1 demonstrated peak inhibition rates of 81.63%,86.28%,and 86.57%against MGO,respectively.The most effective inhibition against 3-DG was achieved with a 30-min heating duration and a 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination,resulting in a 14.21%inhibition rate.Notably,in a model system,cysteine also exhibited significant inhibitory effects against MGO.Additionally,ESR measurements revealed that amino acid combinations can effectively eliminate the free radicals generated during the caramelization process.展开更多
文摘Disaccharides are a very important group of carbohydrates, being main components of many daily food products. The heating of these biomolecule causes the formation of caramel, an extremely complex material. The dominant fraction of non-volatile compounds, responsible for both color and flavor of food products, has been studied on a few occasions. Herein, the composition of caramels obtained by heating of sucrose, lactose and maltose were studied using combined mass spectrometry techniques. High resolution electrospray mass spectrometry was applied followed by targeted multi-stage LC-tandem mass spectrometry （ESI-MSn） and MALDI-MS. Novel graphical interpretation strategies such as van Krevelen and Kendrick mass analysis have been applied to study the composition of caramels. Products of caramel include oligomerization, depolymerization, hydration and dehydration products. Oligomers with up to eight carbohydrate units and dehydrated oligomers losing up to eight water molecules have been identified.
文摘"The term ucaramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that make them, but these specialty malts are generally produced by means of drying green malt on a kiln or in a roaster. This article will provide readers with a clear understanding of the physical, sensorial, and fimctional differences that distinguish kilned and roasted caramel malts from one another.
基金funded by the Provincial Science and Technology Project of Guangdong Province(Grant No.2019B020212001)the National Natural Science Foundation of China(Grant No.32172317).
文摘The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors.At the 30-min mark,the 3:1 mass ratio(with a 0.2%addition)of the Cys-Pro combination inhibited 4-MI and 5-HMF by 20.33%and 18.39%,respectively.At 60 and 90 min,the 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination yielded inhibition rates of 31.33%and 8.64%for 4-MI and 31.75%and 22.52%for 5-HMF within the caramel colors.The Cys-Pro mass ratios of 1:1,1:3,and 3:1 demonstrated peak inhibition rates of 81.63%,86.28%,and 86.57%against MGO,respectively.The most effective inhibition against 3-DG was achieved with a 30-min heating duration and a 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination,resulting in a 14.21%inhibition rate.Notably,in a model system,cysteine also exhibited significant inhibitory effects against MGO.Additionally,ESR measurements revealed that amino acid combinations can effectively eliminate the free radicals generated during the caramelization process.
