Effect of alkylresorcinols on the formation of Nε-(carboxymethyl)lysine and sensory profile of wheat bread.
Effect of alkylresorcinols on the formation of Nε-(carboxymethyl)lysine and sensory profile of wheat bread.
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烷基间苯二酚对 Nβ-（羧甲基）赖氨酸形成和小麦面包感官特征的影响
DOI：
10.1002/fsn3.2018
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发表时间：
2021-01
影响因子：
3.9
通讯作者：
Wang J
中科院分区：
文献类型：
--
作者：
Liu J;Yang Z;Hao Y;Wang Z;Han L;Li M;Zhang N;Chen H;Liu Y;Li H;Wang J
烷基间苯二酚（ARs）是麦麸中重要的生物活性成分，已被用作全麦消费的生物标志物。在这项研究中，分析了AR对Nε-（羧甲基）赖氨酸（CML）形成的影响，CML是膳食晚期糖基化终末产物的主要成分，可诱导慢性疾病。此外，添加AR对小麦面包的感官特性的影响进行了评估。与对照组相比，添加0.03%、0.1%和0.3%w/w的AR可显著降低CML的形成，分别降低21.70%、35.11%和42.18%。此外，通过感官评价，添加AR的面包在总体可接受性和黄油样香气方面得分更高。采用顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）对添加AR的面包中的挥发性成分进行了表征，通过气味活性值的测定，确定了添加AR的面包中的主要挥发性成分为乙偶姻、2，3-丁二酮、3-甲基-1-丁醇、2-苯基乙醇和2-甲基丁醛。此外，添加AR对面包的咀嚼性、硬度和弹性没有负面影响。这些结果表明，AR可以作为潜在的食品添加剂，以改善面包的品质和感官特性。添加ARs可显著降低面包中CML的形成。AR的添加改善了小麦面包的品质和感官特征。添加AR对面包的质构特性没有负面影响。
Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of ARs on the formation of Nε‐(carboxymethyl)lysine (CML), the main component of dietary advanced glycation end products which could induce chronic disease was analyzed. Moreover, the influence of the addition of ARs on the sensory profiles of wheat bread was evaluated. ARs supplementation (0.03%, 0.1%, and 0.3% w/w) could significantly decrease the formation of CML by 21.70%, 35.11%, and 42.18%, respectively, compared with the control. Moreover, ARs‐supplemented bread achieved a higher score in overall acceptability and buttery‐like aroma through sensory evaluation. The volatile compounds in bread supplemented with ARs were characterized by headspace solid phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), among which acetoin, 2,3‐butanedione, 3‐methyl‐1‐butanol, 2‐phenylethanol, and 2‐methylbutanal were confirmed as the main volatile compounds through determination of odor activity value. In addition, ARs supplementation had no negative impact on the chewiness, hardness, and springiness of bread. These findings demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread. The addition of ARs could significantly decrease the formation of CML in bread. ARs supplementation improved the quality and sensory profiles of wheat bread. ARs addition showed no negative impact on the texture characteristics of bread.
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影响因子：
6.1
作者：
Majcher, Malgorzata A.;Olszak-Ossowska, Dominka;Jelen, Henryk H.
通讯作者：
Jelen, Henryk H.
影响因子：
8.8
作者：
Jiao, Ye;He, Jialiang;Chen, Jie
通讯作者：
Chen, Jie
影响因子：
--
作者：
Souza-Borges, Patricia Kelli de;Conti-Silva, Ana Carolina
通讯作者：
Conti-Silva, Ana Carolina
柚皮素是一种常见的黄烷酮，可抑制面包中 AGE 的形成，并减轻 RAW264.7 细胞中 AGE 诱导的氧化应激和炎症
影响因子：
8.8
作者：
Teng, Jing;Li, Yunlong;Wang, Mingfu
通讯作者：
Wang, Mingfu
DOI：
10.1016/s0021-9673(01)80947-x
发表时间：
1963-01-01
期刊：
JOURNAL OF CHROMATOGRAPHY
影响因子：
--
作者：
VANDENDOOL, H;KRATZ, PD
通讯作者：
KRATZ, PD