中国食品添加剂2024，Vol.35Issue(12)：71-81,11.DOI:10.19804/j.issn1006-2513.2024.12.009
"半胱氨酸-葡萄糖"美拉德反应产物中肉香味工艺优化及结构表征
Process optimization and structural characterization of meat flavor compounds in cysteine-glucose Maillard reaction products
摘要
Abstract
Maillard reaction products(MRPs)were prepared using glucose and cysteine as raw materials.The effects of various reaction conditions,such as temperature,heating time,and pH,were examined using color difference,browning degree,and organoleptic evaluation as indexes.By combining these measures,the response surface test was used to determine the optimal preparation method.Based on the optimal process conditions,ultraviolet spectrum(UV),fluorescence spectroscopy and Fourier infrared spectroscopy(FTIR)measurements were carried out to investigate the changes in the structural characterization of meat flavor compounds in the Maillard reaction system under different conditions.The findings indicated that the optimal process parameters were as follows:reaction period of 90 min,reaction temperature of 160℃,pH of 6,and additions of cysteine and glucose of 0.242 g/10mL and 0.360 g/10mL.The results of the structural characterization demonstrated that raising the temperature under optimized process conditions helped to enhance the pre-condensation reaction between cysteine and glucose,leading to the formation of intermediate products with UV absorption and fluorescence in the intermediate stage,which subsequently promoted the formation of pigment substances in the later stage.This study provides insights for enhancing meat flavor in food through the utilization of Maillard reaction products in the future.关键词
半胱氨酸/美拉德反应/肉香风味/工艺优化/结构表征Key words
cysteine/Maillard reaction/meat flavor/process optimization/structural characterization分类
轻工纺织引用本文复制引用
李文伟,瓮亚楠,刘慧,魏超昆.."半胱氨酸-葡萄糖"美拉德反应产物中肉香味工艺优化及结构表征[J].中国食品添加剂,2024,35(12):71-81,11.基金项目
2022年宁夏回族自治区青年科技人才托举工程 （）
2021年自治区重点研发计划(引才专项)(2021BEB04049) （引才专项）
