Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits
Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits
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玉米麸皮阿魏酰化低聚糖对内源污染物形成及饼干外观和质构特性的影响
DOI：
10.1016/j.foodchem.2017.11.075
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发表时间：
2018-04-15
期刊：
影响因子：
8.8
通讯作者：
Ou, Shiyi
中科院分区：
文献类型：
--
作者：
Huang, Junqing;Wang, Yijinruo;Ou, Shiyi
阿魏酸寡糖(FOS)已被美国食品和药物管理局批准添加到烘焙食品中。本工作研究了低聚果糖对饼干内源污染物的形成、抗氧化性能、外观和质构的影响。FOS以剂量依赖的方式抑制荧光AGEs(高级糖基化终末产物)、蛋白质氧化产物和二酮类化合物的形成。添加10 mg/g果寡糖可使荧光AGEs、Ditroine、Kynurenine、N‘-甲酰Kynurenine、3-脱氧葡萄糖苷、乙二醛和甲基乙二醛水平分别降低80%、97%、56%、86%、46%、54%和62%。果寡糖可能通过提高饼干的抗氧化能力和释放阿魏酸来抑制α-二酮类化合物、蛋白质氧化产物和荧光AGEs的形成。然而，低聚果糖以剂量依赖的方式增加了饼干的褐变和硬度。因此，应根据预期的健康促进特性和饼干产品的感官特性仔细考虑FOS的强化。
Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration for addition to baked goods. This work investigated the effect of FOs on the formation of endogenous contaminants, antioxidant properties, appearance and texture of biscuits. FOs inhibited the formation of fluorescent AGEs (advanced glycation end-products), protein oxidation products, and dicarbonyl compounds in a dose-dependent manner. Addition of 10 mg/g FOs decreased the levels of fluorescent AGEs, dityrosine, kynurenine, N'-formylkynurenine, 3-deoxyglucosone, glyoxal, and methylglyoxal by 80%, 97%, 56%, 86%, 46%, 54% and 62%, respectively. FOs might inhibit the formation of alpha-dicarbonyl compounds, protein oxidative products and fluorescent AGEs by enhancing antioxidant capacity and releasing ferulic acid in baked biscuits. However, FOs increased the browning and hardness of biscuits in a dose-dependent manner. Therefore, the fortification of FOs should be carefully considered based on both the expected health promoting properties and the organoleptic profile of biscuit products.