Applications of the Maillard reaction in the food industry
Applications of the Maillard reaction in the food industry
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DOI：
10.1016/s0308-8146(98)00078-8
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发表时间：
1998-08-01
期刊：
影响因子：
8.8
通讯作者：
Ames, JM
中科院分区：
文献类型：
--
作者：
Ames, JM
本文总结了最近的一些工作有关的颜色和风味的发展，通过美拉德反应在水和限制水分模型系统。高效液相色谱（HPLC）和毛细管电泳（CE），都与二极管阵列检测器，讨论了他们的能力，分离反应产物。使用二极管阵列数据分类反应产物。从水溶性糖-氨基酸系统确定的有色反应产物进行了总结，并考虑了它们对总模型系统颜色的贡献。温度/时间，pH值和高压对美拉德模型系统的颜色和风味的发展的影响。颜色测量数据和定量描述性分析（QDA）数据的淀粉-葡萄糖-赖氨酸模型系统在不同的饲料pH值挤压。使用一个实验室的反应细胞，以模仿在挤出机中遇到的大多数条件进行了讨论。它的使用，以获得成功的预测在挤出机中的颜色发展的信息。(C)1998爱思唯尔科技有限公司版权所有
This paper summarises some recent work concerned with the development of colour and flavour via the Maillard reaction in both aqueous and restricted moisture model systems. High performance liquid chromatography (HPLC) and capillary electrophoresis (CE), both with diode array detection, are discussed for their ability to separate reaction products. The use of the diode array data to classify reaction products is presented. The coloured reaction products identified from aqueous sugar-amino acid systems are summarised, and their contribution to the colour of total model systems is considered. The effects of temperature/time, pH and high pressure on the development of colour and flavour in Maillard model systems are presented. Colour measurement data and quantitative descriptive analysis (QDA) data are given for a starch-glucose-lysine model system extruded at different feed pH values. The use of a laboratory reaction cell to mimic most of the conditions encountered in the extruder is discussed. Its use to obtain information for the successful prediction of colour development in the extruder is presented. (C) 1998 Elsevier Science Ltd. All rights reserved