Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage
Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage
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DOI：
10.1021/jf000278a
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发表时间：
2000-08-01
影响因子：
6.1
通讯作者：
Munari, M
中科院分区：
文献类型：
--
作者：
Mastrocola, D;Munari, M
研究了预糊化淀粉、葡萄糖、赖氨酸和大豆油预热模型体系在储存过程中美拉德反应的进展和美拉德反应产物对脂肪氧化的影响。将含有全部成分或不含一种或多种成分的样品在100℃下加热90分钟，然后在25℃下储存180天。测定了褐变指数和脂肪氧化，结果表明，在含有油的样品中，美拉德反应在室温下也有显著的速率，证实了MRPs抑制过氧化氢形成的能力。在所采用的条件下，油及其氧化产物的存在增加了美拉德反应的速度。基于西红花漂白的过氧化氢清除试验也评估了MRP的抗氧化作用。结果表明，抗氧化剂活性随样品褐变程度的增加而增强。
The progress of the Maillard reaction and the effect of Maillard reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose,lysine,and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 degrees C for 90 min and then stored for up to 180 days at 25 degrees C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples.