Kinetic study on the Maillard reaction.: Consideration of sugar reactivity
Kinetic study on the Maillard reaction.: Consideration of sugar reactivity
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DOI：
10.1016/j.foodchem.2008.05.033
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发表时间：
2008-12-15
期刊：
影响因子：
8.8
通讯作者：
Guerard, Fabienne
中科院分区：
文献类型：
--
作者：
Laroque, Delphine;Inisan, Claude;Guerard, Fabienne
本研究的目的是比较五种还原糖（核糖，木糖，阿拉伯糖，葡萄糖和果糖）的相对反应性在美拉德反应（MR）（55摄氏度，pH 6.5）与虾水解产物。对于每个系统，通过监测布朗宁强度、游离氨基消失和糖消耗来评估24小时的MR程度。结果显示，戊糖超过己糖在MR中反应的普遍倾向，核糖水解物系统具有可区分的行为。有趣的是，戊糖显示主要在反应速率方面不同。分子排阻色谱法提供了关于MR产物（MRPs）化学组成的补充数据，从而证明在294 nm处检测到一些分子重排。通过MR对蛋白质底物进行修饰可能是形成新分子的关键步骤，并构成了生产具有生物和技术功能特性的高附加值成分的有前途的方法，（C）2008 Elsevier Ltd.保留所有权利。
The aim of the present study was to compare five reducing sugars (ribose, xylose, arabinose, glucose and fructose) with respect to their relative reactivity in the Maillard reaction (MR) (55 degrees C, pH 6.5) with a shrimp hydrolysate. For each system, the extent of the MR was assessed for a 24-h period by monitoring browning intensity, free amino group disappearance and sugar consumption. Results revealed the prevailing propensity of pentoses over hexoses to react in the MR, with a distinguishable behaviour for the ribose-hydrolysate system. Interestingly, pentoses were shown to mainly differ in terms of reaction rate. Complementary data on the chemical composition of the MR products (MRPs) were provided by size-exclusion chromatography, thus demonstrating the occurrence of some molecular rearrangements detected at 294 nm. The modification of protein substrates through the MR could represent a key step in the formation of new molecules and constitute a promising means to produce high value-added ingredients with biological and techno-functional properties, (C) 2008 Elsevier Ltd. All rights reserved.