Examining of athermal effects in microwave-induced glucose/glycine reaction and degradation of polysaccharide from Porphyra yezoensis.
Examining of athermal effects in microwave-induced glucose/glycine reaction and degradation of polysaccharide from Porphyra yezoensis.
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DOI：
10.1016/j.carbpol.2013.04.033
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发表时间：
2013-08
影响因子：
11.2
通讯作者：
Cunshan Zhou;Xiaojie Yu;Haile Ma;Shulan Liu;Xiaopei Qin;A. Yagoub;J. Owusu
中科院分区：
文献类型：
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作者：
Cunshan Zhou;Xiaojie Yu;Haile Ma;Shulan Liu;Xiaopei Qin;A. Yagoub;J. Owusu
许多报道声称微波诱导反应中存在非热效应，这挑战了热效应（加热）是微波加热中唯一因素的假设。因此，本文研究了微波诱导的D-葡萄糖/甘氨酸美拉德反应及条斑紫菜多糖（PSPY）的降解。布朗宁反应通过测定升温速率、紫外吸光度和褐变颜色、紫外-可见和同步荧光光谱、GC/MS分析和降解特性粘数来监测。加热d-葡萄糖/甘氨酸溶液产生在A420处检测到的棕色化合物，以及荧光强度证明其形成的中间产物2-乙酰基呋喃和5-甲基糠醛。同步荧光光谱的最大发射波长分别在430- 440 nm和370- 390 nm。微波加热和水浴加热都没有引起美拉德反应产物的任何组成变化。所有数据未能显示任何显着的非热效应的组成变化的美拉德反应产物。可以推断，一些报告表明存在非热效应，这可能归因于在温度控制不好的微波加热系统中获得的不同设置。
Many reports claim the existence of athermal effects in microwave-induced reactions, and this challenge the assumption that the thermal effect (heating) is the sole factor in microwave heating. Therefore, microwave-induced Maillard reaction of d-glucose/glycine and degradation of polysaccharide from Porphyra yezoensis (PSPY) were investigated. Browning reactions were monitored by measuring heating rate, UV-absorbance and brown color, UV–vis and synchronous fluorescence spectra, GC/MS analysis and intrinsic viscosity of degradation. Heating of d-glucose/glycine solution produced brown compounds which were detected at A420, and the intermediate products, 2-acetylfuran and 5-methylfurfural, whose fluorescence intensity evidenced their formation. Maximum emission of synchronous fluorescence spectra of samples were at 430–440nm and 370–390nm. Both microwave and water bath heating did not cause any compositional changes in the Maillard reaction products. All data failed to show any significant athermal effects of compositional changes in the Maillard reaction products. It can be inferred that some of the reports suggesting the existence of athermal effects, which could ascribe to the different set-up obtained in not well temperature controlled microwave heating systems.